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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 for restaurant service or for baking and entertaining at home. 100+ full-color photos.

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The Professional Pastry Chef: Fundamentals of Baking and Pastry
2002, Wiley, New York, NY

ISBN-13: 9780471359258

4th edition

Hardcover

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