CIA
ISBN: 0-470-05591-X, ISBN-13: 9780470055915
,
2009/H
€ 57,90 |
available in 3-5 days
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DiMuzio, Daniel T.
An Artisan's Perspective
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation,...
ISBN: 0-470-13882-3, ISBN-13: 978-0-470-13882-3
1. Auflage,
02/2009
€ 39,90 |
available in 3-5 days
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Figoni, Paula I.
Exploring the Fundamentals of Baking Science
Understanding and applying food science to the bakeshop-now revised and updated
How Baking Works, Second Edition thoroughly covers the entire baking process,...
ISBN: 0-471-74723-8, ISBN-13: 978-0-471-74723-9
2. Auflage,
10/2007/Pb
€ 34,90 |
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Rinsky, Glenn; Halpin Rinsky, Laura
A Comprehensive Resource Guide for the Baking and Pastry Professional
The A-to-Z Guide to Pastry, Baking, and Confectionary Arts
Although there are many individual books on the subject of pastry, there has never been a single...
ISBN: 0-470-00955-1, ISBN-13: 978-0-470-00955-0
1. Auflage,
03/2008/Pb
€ 17,90 |
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Garrett, Toba M.
Everything you need to create stunning cake decorations
Cake decorating is an art with specific skills that must be studied and practiced before they can be...
ISBN: 0-471-70136-X, ISBN-13: 978-0-471-70136-1
1. Auflage,
10/2006/Gb
€ 83,90 |
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Leach, Richard
Fabulous Restaurant Desserts Made Simple
"Richard Leach has inspired an entire generation of pastry chefs. He's widely imitated . . . he has single-handedly changed the way desserts look around the...
ISBN: 0-471-38738-X, ISBN-13: 978-0-471-38738-1
1. Auflage,
10/2001/Gb
€ 39,90 |
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CRISPR-Cas:
Budding Yeast
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Conservation Science: Balancing the Needs of People and Nature
Introduction to Optical Microscopy
Organic Chemistry
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