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ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc Apr 2008] Hardcover Neuware - A comprehensive guide, 'Advanced Bread and Pastry' is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. [Einbeck, Germany] [Publication Year: 2008]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc Apr 2008] Hardcover Neuware - A comprehensive guide, 'Advanced Bread and Pastry' is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. [Einbeck, Germany] [Publication Year: 2008]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc, Clifton Park] Hardcover First Edition Hardcover. Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. [Truganina, VIC, Australia] [Publication Year: ...
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning] Hardcover New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. [Irving, TX, U.S.A.] [Publication Year: 2008]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning] Hardcover New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. [Irving, TX, U.S.A.] [Publication Year: 2008]
Cengage Learning 2008-04-04 Hardcover Good USED-VARIOUS AMOUNTS OF WEAR-POSSIBLE HIGHLIGHTS-WE CANNOT GUARANTEE SUPPLEMENTS SUCH AS CD, ACCESS CODE, OR INFO TRAC.
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning] Hardcover Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within [Amherst, NY, U.S.A.] [Publication Year: 2008]
Cengage Learning 4/4/2008 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc, Clifton Park] Hardcover First Edition Hardcover. Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today ''s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. [Stevenage, United Kingdom] [Publication Year: ...
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc, Clifton Park] Hardcover First Edition Hardcover. Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. [Wilmington, DE, U.S.A.] [Publication Year: ...
Cengage Learning, Date: 2008-04-04. hardcover. Good. 8x1x11. Hardcover in good condition. Edge wear and scratches to cover. Previous owner's name is crossed off on right exterior of pages-it's large. Interior is clean; free of markings & tears. Binding is secure. Our feedback says it all! Feel confident when you order from Hilltop Book Shop. 2008. Cengage Learning ISBN 141801169X 9781418011697 [US]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning] Hardcover Hardcover in good condition. Edge wear and scratches to cover. Previous owner's name is crossed off on right exterior of pages-it's large. Interior is clean; free of markings & tears. Binding is secure. Our feedback says it all! Feel confident when you order from Hilltop Book Shop. [Marshfield, WI, U.S.A.] [Publication Year: 2008]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc] Hardcover Über den AutorMichel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguet. [Greven, Germany] [Publication Year: 2008]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning, Inc] Hardcover Über den AutorMichel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguet. [Greven, Germany] [Publication Year: 2008]
Cengage Learning 4/4/2008 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Patty Klein, Hilltop Book Shop via Alibris /Alibris
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Cengage Learning 2008-04-04 hardcover Good Size: 8x1x11; Hardcover in good condition. Edge wear and scratches to cover. Previous owner's name is crossed off on right exterior of pages-it's large. Interior is clean; free of markings & tears. Binding is secure. Our feedback says it all! Feel confident when you order from Hilltop Book Shop.
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning] Hardcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2008]
ISBN10: 141801169X, ISBN13: 9781418011697, [publisher: Cengage Learning] Hardcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!! [Suffolk, United Kingdom] [Publication Year: 2008]
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