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Amendola/Understanding Baking 3e + Friberg/Pro Pastry 4e + Gisslen/Pro Baking 3e + Drummond/ Nutrition Foodservice 5e Set
Language: en
Pages: 2576

Amendola/Understanding Baking 3e + Friberg/Pro Pastry 4e + Gisslen/Pro Baking 3e + Drummond/ Nutrition Foodservice 5e Set

Authors: Amendola
Categories:
Type: BOOK - Published: 2003-03 - Publisher: Wiley

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Amendola/Understd Baking 3E+amendola/Bakers Man 5E+friberg/Prof Pastry Chef Fund 4E+gisslen/Procking 4E Coll W/Cd+drummond/Nutr Food Svc 6E-set
Language: en
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Amendola/Understd Baking 3E+amendola/Bakers Man 5E+friberg/Prof Pastry Chef Fund 4E+gisslen/Procking 4E Coll W/Cd+drummond/Nutr Food Svc 6E-set

Authors: Amendola
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Type: BOOK - Published: 2006-03-01 - Publisher:

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The Advanced Professional Pastry Chef
Language: en
Pages: 0

The Advanced Professional Pastry Chef

Authors: Bo Friberg
Categories: Cooking
Type: BOOK - Published: 2003-03-10 - Publisher: Wiley

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Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the
Understanding Baking
Language: en
Pages: 290

Understanding Baking

Authors: Joseph Amendola
Categories: Cooking
Type: BOOK - Published: 2002-09-23 - Publisher: John Wiley & Sons

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Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provide
The Baker's Manual
Language: en
Pages: 338

The Baker's Manual

Authors: Joseph Amendola
Categories: Cooking
Type: BOOK - Published: 2002-09-23 - Publisher: John Wiley & Sons

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In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (f
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