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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 | 9780471593010 |
|---|---|
| ISBN-10 | 047159301X |
| Weight | 5.88 Pounds |
| Dimensions | 8.90 x 1.63 x 11.14 In |
| List Price | $60.00 |
| Edition | 3rd Edition |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 864 pages |
| Publisher | Wiley |
| Published On | 1994-12-12 |
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HPB-Red
Dallas, TX, USA
Connecting readers with great books since 1972! Used textbooks may not include companion materials s...
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HPB-Red
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Connecting readers with great books since 1972! Used textbooks may not include companion materials s...
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Englewood, OH, USA
Hardcover-9780471593010 [GISSLEN, WAYNE] PROFESSIONAL COOKING THIRD EDITION.
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Wonder Book - Member ABAA/ILAB
Frederick, MD, USA
Very Good condition. 3rd edition. A copy that may have a few cosmetic defects. May also contain li...
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