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The professional pastry chef : fundamentals of baking and pastry

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47348] Title Information:	fundamentals of baking and pastry
[NT 47261] Author:	FribergBo,
[NT 47353] Alternative Intellectual Responsibility:	FribergAmy Kemp,
[NT 47351] Place of Publication:	New York
[NT 47263] Published:	John Wiley & Sons;
[NT 47352] Year of Publication:	c2002
[NT 50960] Edition:	4th ed.
[NT 47264] Description:	xvii, 1020 p., [24] p. of plates29 cm.;
[NT 47266] Subject:	Pastry. -
[NT 47265] Notes:	Includes index.
[NT 50961] ISBN:	0-471-35925-4bound

The professional pastry chef : fundamentals of baking and pastry
Friberg, Bo

The professional pastry chef : fundamentals of baking and pastry / Bo Friberg, Amy Kemp Friberg - 4th ed.. - New York : John Wiley & Sons, c2002. - xvii, 1020 p., [24] p. of plates ; 29 cm..
Includes index..
ISBN 0-471-35925-4
Pastry.

Friberg, Amy Kemp

The professional pastry chef : fundamentals of baking and pastry
LDR:00467nam 2200145 450 001 120550
010 1 $a 0-471-35925-4 $b bound $d NT$2487
100 $a 20100306d2002 m y0engy09 b
101 0 $a eng
200 0 $a The professional pastry chef $e fundamentals of baking and pastry $f Bo Friberg, Amy Kemp Friberg
205 $a 4th ed.
210 $a New York $d c2002 $c John Wiley & Sons
215 1 $a xvii, 1020 p., [24] p. of plates $d 29 cm.
300 $a Includes index.
606 # 1 $a Pastry. $3 117285
676 $a 641.865
700 1 $a Friberg $b Bo $3 117283
701 1 $a Friberg $b Amy Kemp $3 117284
801 0 $b 嶺東科技大學圖書館

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