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Ivy Tech Community College - Fall 2012 | ||
Section 10F | ||
 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, (4th Edition) by Bo Friberg, Amy Kemp Friberg, Sean Covey Hardcover, 1,040 Pages, Published 2002 ISBN-10: 0-471-35925-4 / 0471359254 ISBN-13: 978-0-471-35925-8 / 9780471359258 This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, "The Professional Pastry Chef" presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and rede | |