The professional pastry chef : fundamentals of baking and pastry
(2002)
Nonfiction
Book
Call Numbers:
641.865/FRIBERG,B
Availability
Details
PUBLISHED
New York : J. Wiley, [2002]
©2002
©2002
EDITION
Fourth edition
DESCRIPTION
xvii, 1020 pages, 24 unnumbered pages of plates ; illustrations (some color) ; 29 cm
ISBN/ISSN
0471359254 (cloth : alk. paper)
LANGUAGE
English
NOTES
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