Practical Baking
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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| Format: | Book |
| Language: | English |
| Published: |
New York
Avi Pub. Co.
1986
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| Edition: | 4th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Practical baking