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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 provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
- Format: Pocket/Paperback
- ISBN: 9780471405467
- Språk: Engelska
- Antal sidor: 288
- Utgivningsdatum: 2002-09-01
- Förlag: John Wiley & Sons Inc