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Preface | xii | |
Introduction | xiii | |
Chapter 1 | Mise en Place | 3 |
Chapter 2 | Basic Doughs | 59 |
Chapter 3 | Yeast Breads | 89 |
Chapter 4 | Flatbreads, Crackers, and Rolls | 163 |
Chapter 5 | Breakfast Breads and Pastries | 207 |
Chapter 6 | Cookies | 259 |
Chapter 7 | Tarts, Pies, Cobblers, and Crisps | 323 |
Chapter 8 | Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads | 383 |
Chapter 9 | Sponge Cakes and Cake Bases | 429 |
Chapter 10 | Basic Chocolate Work and Decorating Techniques | 451 |
Chapter 11 | Decorated Cakes | 485 |
Chapter 12 | Individual Pastries | 539 |
Chapter 13 | Plated Desserts | 603 |
Chapter 14 | Ice Cream and Sorbets | 711 |
Chapter 15 | Custards, Puddings, Mousses, Charlottes, and Bavarian Creams | 755 |
Chapter 16 | Sauces, Syrups, and Fillings | 807 |
Appendix A | Ingredients | 847 |
Appendix B | Equipment | 937 |
Appendix C | Weights, Measures, and Yields | 971 |
Index | 994 |
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Add Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition, There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur b, Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition to the inventory that you are selling on WonderClubX
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Add Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition, There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur b, Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition to your collection on WonderClub |