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The Professional Pastry Chef: Fundamentals of Baking and Pastry

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Over 650 recipes based on American applications of classical European techniques are organized appropriately for class instruction and with yields ... Show synopsis

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  • 1. Hardcover, John Wiley & Sons, 2002

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    Description: Fine. Glued binding. Paper over boards. With dust jacket. 1020...

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Reviews of The Professional Pastry Chef: Fundamentals of Baking and Pastry

Overall customer rating: 5.000
beatriznoelia

Very Good

by beatriznoelia on Nov 12, 2009

It's the perfect book for begginer pastry chefs like my self.

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