The professional pastry chef : a complete guide to baking and pastry / Gabriel Reynolds

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Material type: Text

TextLanguage: English Publication details: New York : Larsen and Keller , 2020.Description: vii, 240 p. : col ill. ; 26 cmISBN:

Subject(s):

DDC classification:

Contents:

1. Pastry. 2. Baking. 3. Baked Products. 4. Pastry industry.

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Barcode
English Books	Kalaignar Centenary Library Madurai	ENGLISH-REFERENCE BOOKS	ஆறாம் தளம் / Sixth floor	641.86 REY (Browse shelf(Opens below))	Available	108034

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Previous	641.86 FOX The Professional Guide for Becoming a Chef and Building a Successful Culinary Career /	641.86 GRE Dessert Making	641.86 KUR Cakes,desserts and More /	641.86 REY The professional pastry chef : a complete guide to baking and pastry /	641.86 ROR Ice Creams, Water Ices, Frozen Puddings /	641.865 CHE French Pastries And Desserts By Lenôtre: More Than	641.865 CON Mastering the Art of Baking /	Next

Includes bibliographical references and index.

1. Pastry.
2. Baking.
3. Baked Products.
4. Pastry industry.

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