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The professional pastry chef : fundamentals of baking and pastry 4th ed

The professional pastry chef : fundamentals of baking and pastry 4th ed

자료유형
단행본
개인저자
Friberg, Bo , 1940-. Friberg, Amy Kemp.
서명 / 저자사항
The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.
판사항
4th ed.
발행사항
New York :   J. Wiley ,   c2002.  
형태사항
xvii, 1020 p., [24] p. of plates : ill. (some col.) ; 29 cm.
ISBN
0471359254 (cloth : alk. paper) 9780471359258
일반주기
Includes index.  
일반주제명
Pastry.
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008 011016s2002 nyua 001 0 eng
010 ▼a 2001046952
020 ▼a 0471359254 (cloth : alk. paper)
020 ▼a 9780471359258
035 ▼a (KERIS)REF000006730482
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
050 0 0 ▼a TX773 ▼b .F75 2002
082 0 0 ▼a 641.8/65 ▼2 22
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100 1 ▼a Friberg, Bo , ▼d 1940-.
245 1 4 ▼a The professional pastry chef : ▼b fundamentals of baking and pastry / ▼c Bo Friberg, with Amy Kemp Friberg.
250 ▼a 4th ed.
260 ▼a New York : ▼b J. Wiley , ▼c c2002.
300 ▼a xvii, 1020 p., [24] p. of plates : ▼b ill. (some col.) ; ▼c 29 cm.
500 ▼a Includes index.
650 0 ▼a Pastry.
700 1 ▼a Friberg, Amy Kemp.
945 ▼a KINS

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No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 중앙도서관/서고2층(대형)/ 청구기호 641.865 F897p4 등록번호 111521469 도서상태 대출가능 반납예정일 예약 서비스 M

컨텐츠정보

책소개

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.


정보제공 : Aladin

목차

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.

12. Individual Pastries.

13. Plated Desserts.

14. Ice Cream and Sorbets.

15. Custards, Puddings, Mousses, Charlottes and Bavarois.

16. Sauces, Syrups, and Fillings.

Appendix A: Ingredients.

Appendix B: Equipment.

Appendix C: Weights, Measures, and Yields.

Index.


정보제공 : Aladin

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