000			01007nam a2200229Ia 4500
003			NULRC
005			20250520103027.0
008			250520s9999 xx 000 0 und d
020			_a9786214202065
040			_cNULRC
050			_aTX 765 .S26 2019
100			_aSandique, Jill F. _eauthor
245		0	_aFundamentals of professional baking : _bbread and pastry production / _cJill F. Sandique
260			_aMandaluyong City, Philippines : _bAnvil Publications, _cc2019
300			_a220 pages ; _c26 cm.
365			_bPHP405
504			_aIncludes bibliographical references and index.
505			_aAcknowledgement -- Introduction -- Unit. 1 Basics -- Unit 2. Recipes and techniques -- Pronunciation Guide -- Glossary -- Bibliography -- Index.
520			_aThe 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.
650			_aBAKING -- STUDY AND TEACHING
942			_2lcc _cBK
999			_c21714 _d21714