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Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.
Acquisto del libro
The Professional Pastry Chef, Bo Friberg
- Lingua
- Pubblicato
- 2002
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- (In brossura)
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