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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.

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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.


This item is Non-Returnable.

 

Details

  • ISBN-13: 9780471359258
  • ISBN-10: 0471359254
  • Publisher: Wiley
  • Publish Date: March 2002
  • Page Count: 1040
  • Dimensions: 11.1 x 8.8 x 2.1 inches
  • Shipping Weight: 5.55 pounds


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