The Professional Pastry Chef: Fundamentals of Baking and Pastry Instructor's Manual by Bo Friberg
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- ISBN 10 0471218251
- ISBN 13 9780471218258
- Published Mar 29 2002
- Format Paperback
- Page Count 114
- Language English
- Edition 4th
- Publisher John Wiley & Sons
Other cookbooks by this author
- The Advanced Pastry Chef: With Baker's Manual
- The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques
- The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques
- The Advanced Professional Pastry Chef
- The Advanced Professional Pastry Chef
- Chef's Book of Formulas, Yields and Sizes
- Chef's Book of Yields, Formulas, and Sizes
- How Baking Works WITH Advanced Professional Pastry Chef
- The New Professional Chef
- The Professional Pastry Chef
- The Professional Pastry Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- The Professional Pastry Chef (3rd Edition)
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- Understanding Baking
- Understanding Baking
- Understanding Baking
