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dc.contributor.authorChlebana, R. Andrew
dc.date.issued2018
dc.identifier.isbn9781118485750
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/12134
dc.description.abstractThe main goal of this book is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes, detailed step-by-step procedures, and additional online support material. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
dc.format652 p. : ill.
dc.language.isoen
dc.publisherWiley
dc.subjectBaking
dc.subjectPastry
dc.titleThe advanced art of baking & pastry
dc.typeBook


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