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Book, 2009
Current format, Book, 2009, , All copies in use.
Book, 2009
Current format, Book, 2009, , All copies in use. Offered in 0 more formats
"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products."--Jacket.
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