The professional pastry chef fundamentals of baking and pastry

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Bibliographic Details
Main Author:	Friberg, Bo 1940-
Other Authors:	Friberg, Amy Kemp
Format:	Book
Published:	New York John Wiley & Sons 2002
Edition:	4th ed.
Subjects:	Pastry
Online Access:	Click Here to View Status and Holdings.
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MARC


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020	#	#	\|a 0471359254 (hbk.)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX773 \|b .F75 2002
100	1	#	\|a Friberg, Bo \|d 1940-
245	1	4	\|a The professional pastry chef \|b fundamentals of baking and pastry \|c Bo Friberg, with Amy Kemp Friberg
250	#	#	\|a 4th ed.
260	#	#	\|a New York \|b John Wiley & Sons \|c 2002
300	#	#	\|a xvii, 1020 p., [24] p. of plates \|c ill. (some col.)
500	#	#	\|a Includes index
526	8	#	\|a HTC415 \|b HM225 \|5 HM
526	#	#	\|a Fundamental of Baking and Tourism Industry \|b Degree in Culinary Arts Management \|5 Hotel & Tourism Management
650	#	0	\|a Pastry
700	1	#	\|a Friberg, Amy Kemp
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=260912
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