Electronic Resource

The Professional Pastry Chef : Fundamentals of Baking and Pastry

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Buku ini akan membahas bagaimana dasar-dasar seorang yang ingin menjadi professionalpastry chef. Di dalamnya terdapat banyak penjelasan, materi yang sudah teruji dan terpercaya.

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Availability

2403098E

641.7 FRI p

Lt ; P3 ( My Library)

Available

Detail Information

Series Title

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Call Number

641.7 FRI p

Publisher

Hoboken, NJ : John Wiley & Sons., 2003

Collation

xvii, 1020 p. : ill.

Language

English

ISBN/ISSN

9780471359258

Classification

641

Content Type

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Media Type

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Carrier Type

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Edition

4th ed. Pdf ed.

Subject(s)

Baking—Vocational guidance
Cooking technique

Specific Detail Info

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Statement of Responsibility

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