B00K: Very Good/ $391.45, Reduced From. the PROFESSIONAL PASTRY CHEF, Second Edition; .Signed. FRIBERG, Bo; BLOOM, Thomas A. Ph.D. Lisa Johnson, Opening Art; Joyce Hasselbeck Illustrations van NOSTRAND REINHOLD 1990 2nD Edition, 5tH Printing Tall Wide Thick H/c. Brown Cloth Spine With Title In Polished Silver Letters, Hard Cover B00K: Very Good/ Condition, Shelf, EDGE And Corner Wear. 626 Numbered Pages Printed On 0ff~White Paper, Clean And Tight To The Spine, In Fine/ Condition. Signed By Author Inside Front Cover, As Follows, `Best Wishes and Good Cooking, Bo Friberg`. With A Large Scrolling Signature And A Happy Face As Part Of It. D/j: None. = No Odors, No Writing, No Names, No Rippling, Not Stuck Together, No Book Plate, Not X~Library, No Remainder Or Other Marks. Description Applies To This B00K, Only. = Description Applies To This B00K, Only. = This Author Signed Book Has A Special Significance, Is Hard To Find, Will Be Packaged And Shipped = Carefully, To Avoid Shipping Damage And Will Make It, An Excellent Addition To Your Own Personal Library Collection, Or As A Gift, For The Discriminating Reader / Collector. = WORLD WIDE SHIPPING, AVAILABLE. =*=* California State Law Now Requires The Following Notice Be Given: *=*=* Seller Did Not See And Was Not Present When This Item Was Signed. No Certificate Of Authenticity Is Included In This Sale/Purchase Price. If You Would Like A Certificate Of Authenticity, You Can Obtain One At Your Own Convenience And Expense, Which Is Not Included In The Purchase Price Of This Item. =*=*.

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Dati bibliografici

Titolo: the PROFESSIONAL PASTRY CHEF, Second Edition; .Signed. *
Editore: van NOSTRAND REINHOLD, * * * * *
Data di pubblicazione: 1990
Lingua: Inglese
ISBN 10: 0442318936
ISBN 13: 9780442318932
Rilegatura: Hardcover
Disegnatore: Lisa Johnson, Opening Art; Joyce Hasselbeck Illustrations 1990 B00K: Very Good/
Edizione: 2nd Edition
Condizione: Very Good
Firmato: Signed by Author(s)

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Riassunto

Shares recipes for pastries, tarts, breads, cakes, meringues, cookies, custards, mousses, souffles, frozen desserts, sauces, and decorations, and discusses ingredients and special equipment

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Book by Friberg Bo

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