Reynolds, Gabriel <br/><br/>
The professional pastry chef :   a complete guide to baking and pastry / 
Gabriel Reynolds 
 - New York :  Larsen and Keller ,  2020. 
 - vii, 240 p. :  col ill. ;  26 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1. Pastry.<br/>2. Baking.<br/>3. Baked Products.<br/>4. Pastry industry. 
<br/><br/><label>ISBN: </label>9781641723077 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Pastry.<br/>Cooking.<br/>Baking.
<br/><br/><label>Dewey Class. No.: </label>641.86  / REY