Friberg, Bo, 1940- <br/><br/>
The professinal pastry chef : fundamentals of baking and pastry  / Bo Friberg. 

 - 4 
 - New York : Wiley, 2002 
 - 1020 p. 
<br/><br/><label>ISBN: </label>978-0-471-35925-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Pastry.
<br/><br/><label>LC Class. No.: </label>TX773.F75 2001