Amazon cover image
Image from Amazon.com

Fundamentals of professional baking : bread and pastry production / Jill F. Sandique

By: Material type: TextTextPublication details: Mandaluyong City, Philippines : Anvil Publications, c2019Description: 220 pages ; 26 cmISBN:
  • 9786214202065
Subject(s): LOC classification:
  • TX 765 .S26 2019
Contents:
Acknowledgement -- Introduction -- Unit. 1 Basics -- Unit 2. Recipes and techniques -- Pronunciation Guide -- Glossary -- Bibliography -- Index.
Summary: The lessons were designed to help the student master the techniques in classical pastry and baking and be able to use them in any professional kitchen with skill and confidence.
Item type: Books
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 765 .S26 2019 (Browse shelf(Opens below)) c.1 Available NULIB000019473

Includes bibliographical references and index.

Acknowledgement -- Introduction -- Unit. 1 Basics -- Unit 2. Recipes and techniques -- Pronunciation Guide -- Glossary -- Bibliography -- Index.

The lessons were designed to help the student master the techniques in classical pastry and baking and be able to use them in any professional kitchen with skill and confidence.

There are no comments on this title.

to post a comment.