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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

Material type
단행본
Personal Author
Friberg, Bo , 1940-. Friberg, Amy Kemp.
Title Statement
The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.
판사항
4th ed.
Publication, Distribution, etc
New York :   J. Wiley ,   c2002.  
Physical Medium
xvii, 1020 p., [24] p. of plates : ill. (some col.) ; 29 cm.
ISBN
0471359254 (cloth : alk. paper) 9780471359258
General Note
Includes index.  
Subject Added Entry-Topical Term
Pastry.
000 00894camuu2200277 a 4500
001 000045493151
005 20081222094125
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
090 ▼a 641.865 ▼b F897p4
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

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Stacks 2(Large Size)/ Call Number 641.865 F897p4 Accession No. 111521469 Availability Available Due Date Make a Reservation Service M

Contents information

Book Introduction

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.


Information Provided By: : Aladin

Table of Contents

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.


Information Provided By: : Aladin

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