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1. The professional pastry chef : fundamentals of banking and pastry / Bo Friberg.

by Friberg, Bo.

Call number: 641.865 F897P 2002 (R.) Material type: book BookEdition: 4th ed.Publisher: New York : John Wiley & Sons, c2002 Description: xvii, 1020 p. : ill.Availability: Items available for reference: [Call number: 641.865 F897P 2002] (1).

2. The advanced professional pastry chef / Bo Friberg with Amy Kemp Friberg

by Friberg, Bo | Friberg, Amy Kemp.

Call number: 641.565 F897A (R.) Material type: book BookPublisher: Hoboken, N.J., : John Wiley & Sons, c2003 Description: xiv, 850 p. : ill.Availability: Items available for reference: [Call number: 641.565 F897A] (1).