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The Professional Pastry Chef : Fundamentals of Baking and Pastry / Bo Friberg, with Amy Kemp Friberg.
Publisher: New York : J. Wiley, c2002Edition: Fourth editionDescription: xvii, 1020 pages, [24] pages of plates ; illustration (some color) ; 29 cmContent type:- text
- unmediated
- volume
- 0471359254 (cloth : alk. paper)
- 641.8/65 21
- TX773 .F75 2002
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reading Room Books and Pamphlets
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Main Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.865 FRI (Browse shelf(Opens below)) | Available | 076480 | ||
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.865 FRI (Browse shelf(Opens below)) | Available | 076482 | ||
Overnight Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.865 FRI (Browse shelf(Opens below)) | Available | 076481 |
Browsing Old Harbour Campus shelves, Shelving location: Reserve Book Collection, Collection: Reserve Book Collection Close shelf browser (Hides shelf browser)
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| RBC 641.865 CAK Cakes and pies. | RBC 641.865 CAK Cakes and pies. | RBC 641.865 FRI The Professional Pastry Chef : Fundamentals of Baking and Pastry / | RBC 641.865 FRI The Professional Pastry Chef : Fundamentals of Baking and Pastry / | RBC 641.86539 GAR Professional cake decorating / | RBC 641.874 KAT The bar and beverage book / | RBC 641.874 KAT The bar and beverage book / |
Includes index.
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