The New Professional Chef by Bo Friberg
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0471286796
- ISBN 13 9780471286790
- Published Nov 07 1995
- Format Hardcover
- Page Count 1,216
- Language English
- Edition 3rd edition
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons Inc
Publishers Text
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.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 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 Instructor's Manual
- 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
