Bo Friberg Primary Author mixed material bibliography Amerika Serikat Van Nostrand Reinhold 1996 en English

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Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry. Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute. 641.8 0442015976 POLITEKNIK PARIWISATA PRIMA INTERNASIONAL UPT. PERPUSTAKAAN - OPAC (Online Public Access Catalog) 641.8 FRI t B00085 Perpus Utama 641.8 FRI t 713R50J4R0L._SX338_BO1%252C204%252C203%252C200_.jpg.jpg 124 2018-01-29 11:10:48 2018-01-30 17:06:09 machine generated