The Baker's Manual for Quantity Baking and Pastry Making
Seiten
1992
|
4th Revised edition
John Wiley & Sons Inc (Verlag)
9780471284673 (ISBN)
John Wiley & Sons Inc (Verlag)
9780471284673 (ISBN)
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Featuring nearly 100 recipes, this introductory guide to baking provides explanations of the basic techniques and recipes that the reader can modify and use every day. Photographs and practical illustrations help the reader with preparation and simple presentations.
"The Baker's Manual" is an introductory book to baking. Featuring nearly 100 recipes, it provides explanations of the basic techniques and recipes that the reader can modify and use every day. Photographs and practical illustrations help the reader with preparations and simple presentations. Providing both important information and creative suggestions, this book should be a useful reference for all bakers.
"The Baker's Manual" is an introductory book to baking. Featuring nearly 100 recipes, it provides explanations of the basic techniques and recipes that the reader can modify and use every day. Photographs and practical illustrations help the reader with preparations and simple presentations. Providing both important information and creative suggestions, this book should be a useful reference for all bakers.
Ingredients. Yeast-made products. Cakes. Cookies. Pies. Puddings and sauces. Icings. Assorted pastries and desserts.
| Erscheint lt. Verlag | 15.11.1992 |
|---|---|
| Zusatzinfo | 10 b&w photographs, 25 line drawings, appendix, glossary, index |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 170 x 250 mm |
| Gewicht | 454 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-13 | 9780471284673 / 9780471284673 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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