Professional Pastry Chef: WITH The Making of a Pastry Chef
4th Edition
Published on 25. July 2005
Book
Hardback
1312 pages
978-0-471-46253-8 (ISBN)
More details
Edition
4th Revised edition
Language
English
Place of publication
Foster City
United States
Publishing group
John Wiley & Sons Inc
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 284 mm
Width: 225 mm
Thickness: 77 mm
Weight
3295 gr
ISBN-13
978-0-471-46253-8 (9780471462538)
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Schweitzer Classification