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Language: en
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Pages: 338
Type: BOOK - Published: 2002-09-23 - Publisher: John Wiley & Sons
In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (f
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 1991 - Publisher: Van Nostrand Reinhold Company
Language: en
Pages: 290
Pages: 290
Type: BOOK - Published: 2002-09-23 - Publisher: John Wiley & Sons
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provide
Language: en
Pages: 451
Pages: 451
Type: BOOK - Published: 2001-01-01 - Publisher: Mississauga, Ont. : Baking Association of Canada = Association canadienne de la boulangerie
Language: en
Pages: 349
Pages: 349
Type: BOOK - Published: 1987* - Publisher:
