Friberg, Bo,  1940-. <br/><br/>
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. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0471359254 (cloth : alk. paper) 
<br/><br/><label>LCCN: </label>2001046952 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Pastry
<br/><br/><label>LC Class. No.: </label>TX773  / .F75 2002 
<br/><br/><label>Dewey Class. No.: </label>641.8/65