Professional Pastry Chef: AND Understanding Baking 3r.e.
4th Edition
Published on 30. June 2003
Book
Hardback
1248 pages
978-0-471-55374-8 (ISBN)
More details
Edition
4th Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 282 mm
Width: 224 mm
Thickness: 79 mm
Weight
3016 gr
ISBN-13
978-0-471-55374-8 (9780471553748)
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Schweitzer Classification