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The Professional Pastry Chef : Fundamentals of Baking and Pastry /

Friberg, Bo, 1940-

The Professional Pastry Chef : Fundamentals of Baking and Pastry / Bo Friberg with Amy Kemp Friberg. - FOURTH EDITION - xvii, 1020 pages, [24] page of plates : illustrations (some colour) ; 28 cm

Includes index.

ISBN: 0471359254 RM261.30 9780471359258

Subjects--Topical Terms:
Pastry.

Dewey Class. No.: 641.865

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