How Baking Works: AND Advanced Professional Pastry Chef
Published on 25. September 2003
Book
Hardback
1232 pages
978-0-471-48720-3 (ISBN)
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Adult education
Dimensions
Height: 282 mm
Width: 224 mm
Weight
2988 gr
ISBN-13
978-0-471-48720-3 (9780471487203)
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Schweitzer Classification