The professional pastry chef : a complete guide to baking and pastry / Gabriel Reynolds.
Material type:
TextPublisher: New York : Larsen and Keller Education, c2020Description: vi, 240 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeISBN: 9781641723077 [paperback]Subject(s): Pastry | Baking | Baked products | Cooks -- Vocational guidance | Pastry industry -- Vocational guidance | Baked products industry -- Vocational guidanceDDC classification: 641.86 R33 2020 | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
|
College Library Library Use Only | 641.86 R33 2020 (Browse shelf) | Available | 3UCBL000026521 |
Browsing College Library shelves, Shelving location: Library Use Only Close shelf browser
|
|
|
|
|
|
|
||
| 641.83 D37 2016 Savage salads : | 641.83 G65 2016 Savour : | 641.86 G35 2022 Dessert making : intermediate / | 641.86 R33 2020 The professional pastry chef : a complete guide to baking and pastry / | 641.874 B48 1999 The cocktail handbook / | 641.874 G58 2001 The little philippine bar book / | 641.874 G58 2008 The little Philippine bar, book 2 / |
Includes index.
Contents: Chapter 1 Introduction to pastry chef -- Chapter 2 Tarts -- Chapter 3 Pastries -- Chapter 4 Baking pies -- Chapter 5 Sugar and chocolate decorations.
Rene Osorno HRM and Tourism HRM
English
There are no comments on this title.