The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, with Amy Kemp Friberg.
Material type:
TextPublisher: New York : J. Wiley, [2002]Copyright date: ℗♭2002Edition: Fourth editionDescription: xvii, 1020 pages, 24 unnumbered pages of plates : ill. (some col.) ; 29 cmContent type: - text
- unmediated
- volume
- 0471359254 (cloth : alk. paper)
- 641.8/65 21
- TX773 .F75 2002
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Books
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Dato Maznah Library & Information Services | Open Collection | TX Home Economics | TX773.F75 2002 (Browse shelf(Opens below)) | Available | 10076224 |
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| TX763.G47 2009 Professional baking / | TX763.Y63145 2011 Baking style : art, craft, recipes / | TX769.H453 2011 Artisan breads : practical recipes and detailed instructions for baking the world's finest loaves / [photographs by] Klas Andersson ; [translated by Katarina Sjowall Trodden]. | TX773.F75 2002 The professional pastry chef : fundamentals of baking and pastry / | TX773.F75 2002 The bar & beverage book / | TX820 .G54 2011 Professional Cooking / | TX820.G54 2018 Professional cooking / |
Includes index.
Mise en place -- Basic doughs -- Yeast breads -- Flatbreads, crackers, and rolls -- Breakfast breads and pastries -- Cookies -- Tarts, pies, cobblers, and crisps -- Tea cakes, pound cakes, muffins, and other quick breads -- Sponge cakes and cake bases -- Basic chocolate work and decorating techniques -- Decorated cakes -- Individual pastries -- Plated desserts -- Ice cream and sorbets -- Custards, puddings, mousses, charlottes, and Bavarian creams -- Sauces, syrups, and fillings -- Appendix A: Ingredients -- Appendix B: Equipment -- Appendix C: Weights, measures, and yields.
"A favorite of serious chefs and passionate home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all presented in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is truly the reference of choice for anyone looking to achieve true artistry in today's pastry kitchen." "The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts - including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, souffles, ice creams, sorbets, and sauces, syrups, and fillings - plus a completely new chapter covering flatbreads, crackers, and rolls."--BOOK JACKET.
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