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Advanced bread and pastry : a professional approach / Frank Wing (Photographer), Michel Suas
Detroit : Delmar Cengage Learning, 2009
1057 pages. : color illustrations, map. ; cm.
Ký hiệu phân loại (DDC): 664.752
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
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