The professional pastry chef : fundamentals of baking and pastry

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Material type: Text

TextPublication details: New York John Wiley, 2002.Edition: 4th edDescription: xvii, 1020 pISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Reference	Mahindra University VNLRC General Stacks	Hospitality Management	641.5 FRI (Browse shelf(Opens below))	Not for loan		20403
Reference	Mahindra University VNLRC General Stacks	Hospitality Management	641.5 FRI (Browse shelf(Opens below))	Not for loan		20404

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Previous	641.5 CIA Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition	641.5 FRI The Advanced Professional Pastry Chef	641.5 FRI The Advanced Professional Pastry Chef	641.5 FRI The professional pastry chef : fundamentals of baking and pastry	641.5 FRI The professional pastry chef : fundamentals of baking and pastry	641.5 LAB On Cooking: A Textbook of Culinary Fundamentals, 6ed	641.5 LAB On Cooking: A Textbook of Culinary Fundamentals, 6ed	Next

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