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Overview
For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
| ISBN-13 | 9780471089315 |
|---|---|
| ISBN-10 | 0471089311 |
| Weight | 1.25 Pounds |
| Dimensions | 8.48 x 0.65 x 10.93 In |
| List Price | $22.00 |
| Edition | 3rd Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 240 pages |
| Publisher | Wiley |
| Published On | 1994-12-06 |
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Bonita
Santa Clarita, CA, USA
Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Free delivery by: 01 Apr 2026