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Overview
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.
| ISBN-13 | 9780471145417 |
|---|---|
| ISBN-10 | 0471145416 |
| Weight | 0.19 Pounds |
| Dimensions | 6.89 x 0.28 x 8.94 In |
| List Price | $39.95 |
| Edition | 2nd Edition |
| Format | - |
|---|---|
| Language | English |
| Pages | 8 pages |
| Publisher | Wiley |
| Published On | 1996-04-16 |
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