The professional pastry chef
By: Bo Friberg
Edition: 3rd ed
Publisher: John Wiley & Sons
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 1154
Subjects: Pastry; Desserts
Notes: Includes index
Table of contents: value: Mise en place; value: Basic doughs; value: Breads and rolls; value: Breakfast breads and pastries; value: Cookies; value: Tarts; value: Sponge cakes and tea cakes; value: Decorated cakes; value: Individual pastries; value: Desserts for plated presentation; value: Charlottes and bavarois, custards, mousses, and souffles; value: Meringues; value: Ice cream and frozen desserts; value: Light desserts; value: Country desserts; value: Holiday classics and favorites; value: Chocolate decorations and chocolate candies; value: Sugar work; value: Decorations; value: Sauces and fillings