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The Professional Pastry Chef : Fundamentals of Baking and Pastry /

Friberg, Bo, 1940-.

The Professional Pastry Chef : Fundamentals of Baking and Pastry / Bo Friberg, with Amy Kemp Friberg. - Fourth edition - xvii, 1020 pages, [24] pages of plates ; illustration (some color) ; 29 cm.

Includes index.

ISBN: 0471359254 (cloth : alk. paper)

LCCN: 2001046952

Subjects--Topical Terms:
Pastry

LC Class. No.: TX773 / .F75 2002

Dewey Class. No.: 641.8/65

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Portmore Community CollegeOnline Library Catalogue

The Professional Pastry Chef : Fundamentals of Baking and Pastry /

Portmore Community College
Online Library Catalogue