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Doughs, Batters, and Meringues (French Professional Pastry Series)
Doughs Batters and Meringues - French Professional Pastry Series
Author:
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
Author:
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
ISBN-13: 9780470244081
ISBN-10: 0470244089
Publication Date: 1/1/1998
Pages: 200
Rating: ?
ISBN-10: 0470244089
Publication Date: 1/1/1998
Pages: 200
Rating: ?
0 stars, based on 0 rating
Genres:
- Cookbooks, Food & Wine >> Baking >> Pastry
- Cookbooks, Food & Wine >> General
- Cookbooks, Food & Wine >> Professional Cooking >> Professional
- Cookbooks, Food & Wine >> Regional & International >> European >> French
- Science & Math >> Agricultural Sciences >> Food Science
- Engineering & Transportation >> Professional Science >> Agricultural Sciences >> Food Sciences
