Description:
Hardback. Very Good.
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The Professional Pastry Chef: Fundamentals of Baking and Pastry Hardcover - 2002 - 4th Edition
by Bo Friberg
Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields for restaurant service or for baking and entertaining at home. 100+ full-color photos.
From the jacket flap
The Professional Pastry Chef
Fourth Edition
Details
- Title The Professional Pastry Chef: Fundamentals of Baking and Pastry
- Author Bo Friberg
- Binding Hardcover
- Edition number 4th
- Edition 4
- Pages 1040
- Volumes 1
- Language ENG
- Publisher Wiley, New York
- Date 2002-03
- Illustrated Yes
- Features Dust Cover, Illustrated, Index, Table of Contents
- ISBN 9780471359258 / 0471359254
- Weight 6 lbs (2.72 kg)
- Dimensions 11.1 x 8.7 x 2.4 in (28.19 x 22.10 x 6.10 cm)
- Library of Congress subjects Pastry
- Library of Congress Catalog Number 2001046952
- Dewey Decimal Code 641.865
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The Professional Pastry Chef: Fundamentals of Baking and Pastry
by Friberg, Bo
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Friberg, Bo
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Wiley, 2002-03-05. 4. hardcover. Used: Good.
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The Professional Pastry Chef Fundamentals by Bo Friberg
by Friberg, Bo
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Wiley, 2002-03-05. Hardcover. Good. This listing is for The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition This edition is basically identical to the ISBN 0470466294 SAVE YOUR MONEY and buy the early edition! Do not waste your money at the bookstore on the 5 This edition will work for your class guaranteed. Your book will be shipped out immediately within 24 hours of purchase. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund We will ship your book to any United States based territory and to most international countries using 's very convenient Global Shipping Program. Thank you for your business! We strive to offer the best and fastest customer service on , so please don't hesitate to email us if you have any questions or concerns and we will get back to you promptly, have a great day!
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The Professional Pastry Chef Fourth Edition: Fundamentals of Baking and Pastry
by FRIBERG, Bo with Amy Kemp Friberg
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(New York): John Wiley & Sons, 2002. Hardcover. Very Good/Near Fine. First edition. Quarto. 1020pp. Illustrated with color plates. Cocked spine thus very good in a near fine dust jacket with edgewear.
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Friberg, Bo
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Wiley, 2002-03-05. Hardcover. Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLYNO ACCESS CODE, NO CD, Ships with Emailed Tracking
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Friberg, Bo
- Used
- Hardcover
- Condition
- Used:Good
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- Hardcover
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Wiley, 2002-03-05. 4. hardcover. Used:Good.
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The Professional Pastry Chef
by Friberg, Bo (San Diego Culinary Institute in La Mesa, CA)
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Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Friberg, Bo
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- 9780471359258 / 0471359254
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Wiley, 2002-03-05. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
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The Professional Pastry Chef
by Sean Covey Bo Friberg
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Woodside, New York, United States
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John Wiley & Sons , xvii 1020 24 of lates Indices 4th Edition . Hardback. New.
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