The Professional Pastry Chef / Bo Friberg.

Format:

Book

Author/Creator:

Friberg, Bo, 1940-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pastry.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xi, [1], 273, [3] pages, [4] unnumbered pages of plates : illustrations (some color) ; 26 cm

Place of Publication:

New York : Published by Van Nostrand Reinhold Company, 1984.

Contents:

1. Ingredients and Equipment

2. Pastries and Tarts

3. Breads

4. Cakes

5. Meringues

6. Cookies and Small Pastries

7. Custards, Mousses, and Soufflés

8. Frozen Desserts

9. Decorations and Sauces.

Notes:

"A CBI book."

Includes index.

British Library not licensed to copy 0.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has passages highlighted in Chapter 1. There are underlines, certain recipes are corrected and index has highlights and marginal markings.

ISBN:

0442226357

9780442226350

OCLC:

10349317