Dessert making : intermediate / Freya Gibson.
Material type: TextPublisher: New York, NY : Larsen & Keller, c2022Description: viii, 233 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeISBN: 9781641725293 [paperback]Subject(s): Desserts | Cooking -- Vocational guidance | CookbooksDDC classification: 641.86 G35 2022Item type | Current location | Call number | Status | Date due | Barcode |
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Book | College Library Library Use Only | 641.86 G35 2022 (Browse shelf) | Available | 3UCBL000026507 |
Includes index.
Contents: Chapter 1 International desserts -- Chapter 2 Cooked cream and milk desserts -- Chapter 3 Various types of cake making -- Chapter 4 Ice cream -- Chapter 5 Fruit desserts.
Rene Osorno HRM and Tourism HRM
English
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