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The professional pastry chef / advanced baking and pastry techniques ; Bo Friberg.

By: Contributor(s): Material type: TextTextPublication details: New York ; Chichester : Wiley, 2003.Edition: 4th edDescription: 800p. : ill. (some col.)ISBN:
  • 9780471359265 (hbk.) :
  • 9780471359265
Subject(s): DDC classification:
  • 641.565 FRI
LOC classification:
  • TX649.A1
Contents:
1.Decorated cakes -- 2.Wedding cakes -- 3.Individual pastries -- 4.Plated desserts -- 5.Frozen desserts -- 6.Light and low-calories desserts -- 7.Charlottes, custards, Bavarian creams, mousses, and souffle�s -- 8.Modernist desserts -- 9.Holiday classics and favorites -- 10.Chocolate artistry -- 11.Sugarwork -- 12.Marzipan modeling -- 13.Advanced decorations -- 14.Basic recipes.
Summary: This volume provides coverage of advanced baking and pastry techniques. It features step-by-step explanations and recipes for a full range of breads, cookies, pies, cakes and cake decoration, plated desserts, chocolate work and frozen desserts.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.565 FRI (Browse shelf(Opens below)) 1 Available 203628

Includes index.

1.Decorated cakes -- 2.Wedding cakes -- 3.Individual pastries -- 4.Plated desserts -- 5.Frozen desserts -- 6.Light and low-calories desserts -- 7.Charlottes, custards, Bavarian creams, mousses, and souffle�s -- 8.Modernist desserts -- 9.Holiday classics and favorites -- 10.Chocolate artistry -- 11.Sugarwork -- 12.Marzipan modeling -- 13.Advanced decorations -- 14.Basic recipes.

This volume provides coverage of advanced baking and pastry techniques. It features step-by-step explanations and recipes for a full range of breads, cookies, pies, cakes and cake decoration, plated desserts, chocolate work and frozen desserts.

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