Practical Baking

Practical Baking

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Contents: Ingredients; Basic Operations in Bread Making; Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings & Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. Appendix. In...

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Bibliographic Details
Main Author: Sultan, William J. (Author)
Format: Book
Language:English
Published: New York Avi Pub. Co. 1986
Edition:4th ed
Subjects:
Baking
Cuisson au four
Online Access:Click Here to View Status and Holdings.
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Description
Summary:Contents: Ingredients; Basic Operations in Bread Making; Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings & Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. Appendix. Index.
Item Description:Includes index
Physical Description:xiv, 713 pages illustrations 24 cm
ISBN:0870554891
9780870554896

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