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The Professional Pastry Chef : Fundamentals of Baking and Pastry
by Bo Friberg


Overview - Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.  Read more...

 
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More About The Professional Pastry Chef by Bo Friberg
 
 
 
Overview
Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.

 
Details
  • ISBN-13: 9780471359258
  • ISBN-10: 0471359254
  • Publisher: John Wiley & Sons
  • Publish Date: March 2002
  • Page Count: 1020
  • Dimensions: 11.1 x 8.8 x 2.1 inches
  • Shipping Weight: 5.55 pounds


Related Categories

Books > Cooking > Courses & Dishes - Pastry
Books > Cooking > Methods - Professional

 
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