Advanced bread and pastry : a professional approach
Frank Wing (攝影師), Michel Suas (著者)
"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products."--Jacket
紙本圖書, English, 2009
Delmar Cengage Learning, Detroit, 2009