Professional Baking, Third Edition College and NRAEF Workbook Package by Le Cordon Bleu, Mary Ellen Griffin, National Restaurant Association Educational Foundation, Wayne Gisslen
Professional Baking, Third Edition College and NRAEF Workbook Package by Le Cordon Bleu, Mary Ellen Griffin, National Restaurant Association Educational Foundation, Wayne Gisslen

Professional Baking, Third Edition College and NRAEF Workbook Package

(Professional Baking)
by Le Cordon Bleu, Mary Ellen Griffin, National Restaurant Association Educational Foundation, Wayne Gisslen
(*)(*)(*)(*)(*)(7)
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Description
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 the book and gives the student the tools to expand their skill set.
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About this Edition

Language

English

Publication Date

Feb 9, 2001

Format

Hardcover

Number of Pages

672

ISBN

0471442399

ISBN-13

9780471442394