4 edition of International baking & pastry institute found in the catalog.
Includes bibliographical references (v. 1, p. 416-417) and indexes.
|Other titles||International baking and pastry institute|
|Statement||Johnson & Wales University, College of Culinary Arts, Educational Task Force.|
|Contributions||Johnson & Wales University. College of Culinary Arts. Educational Task Force.|
|LC Classifications||TX763 .I49 1995|
|The Physical Object|
|Pagination||2 v. :|
|ISBN 10||0787215007, 0787215015|
|LC Control Number||95231854|
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Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and by: out of 5 stars International Baking & Pastry Volume 1&2.
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International Baking & Pastry Institute: Formulas Spiral-bound – July 1, by Johnson & Wales University. College of Culinary Arts.
Educational Task Force (Author) See all formats and editions Hide other formats and editions. Price New from Used from Spiral-bound, July 1, Author: Johnson & Wales University.
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This book includes formulas for almost every type of bread you can imagine and encyclopedia details on everything bread and pastry. This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI).