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About Professional Baking
About Professional Baking
Author: Gail D. Sokol
This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Add...  more »
ISBN-13: 9781401849221
ISBN-10: 1401849229
Publication Date: 12/28/2005
Pages: 624
Edition: 1
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Publisher: CENGAGE Delmar Learning
Book Type: Hardcover
Members Wishing: 1
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