Chlebana, R. Andrew Primary Author mixed material bibliography New York Wiley 2017 monographic id Indonesia

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496 p.; 250 x 150 cm The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student's confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented. Hotel Business Cakes, Baking, Icing & Sugarcraft 641.869781118485750 Podomoro University Digital Library 641.86 Chl a 2019.04.3676 My Library 641.86 Chl a advanced.jpg.jpg 4088 2019-04-01 12:41:18 2019-10-31 16:17:15 machine generated