The professional pastry chef / Bo Friberg.
Material type: TextPublication details: New York ; London : Van Nostrand Reinhold, 1996.Edition: 3rd edDescription: xxix, 1154p., [16]p. of plates : ill. (some col.) ; 29 cmISBN:- 9780442015978 (hbk.) :
- 0442015976
- 641.865 FRI
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Short Loan | TUS: Midlands, Main Library Athlone General Lending | 641.865 FRI (Browse shelf(Opens below)) | 1 | Available | 204386 |
Previous ed.: 1990.
Includes index.
1.Mise en place -- 2.Basic doughs -- 3.Yeast breads -- 4.Flatbreads, crackers, and rolls -- 5.Breakfast breads and pastries -- 6.Cookies -- 7.Tarts, pies, cobblers, and crisps -- 8.Tea cakes, pound cakes, muffins, and other quick breads -- 9.Sponge cakes and cake bases -- 10.Basic chocolate work and decorating techniques -- 11.Decorated cakes -- 11.Individual pastries -- 13.Plated desserts -- 14.Ice creams and sorbets -- 15.Custards, puddings, mousses, Charlottes, and Bavarian creams -- 16.Sauces, syrups, and fillings.
This speciality cookbook serves as a guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes.