Professional Baking, Third Edition College and NRAEF Workbook Package
by Le Cordon Bleu, Mary Ellen Griffin, National Restaurant Association Educational Foundation, Wayne Gisslen
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The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill t... More

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