On Baking: A Textbook of Baking and Pastry Fundamentals. Este artículo no está disponible.
Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software
Idioma: inglés
Editorial: Pearson, 2004
- Tapa dura
- Usado
Librería: Keeps Books, Wilmington, IL, Estados Unidos de AmericaKeeps Books
Vendedor de AbeBooks desde 25 de enero de 2006
Condición: Usado - Bueno
EUR 16,82
Descripción del artículo del vendedor
Cover has light wear. Text unmarked, pages clean & bright, binding tight. Includes CD. Ships Next Business Day.
N° de ref. del artículo 260821010OVS
- Título
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Autor
- Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software
- Editorial
- Pearson
- Año de publicación
- 2004
- Estado
- Very Good
- Encuadernación
- hardcover
- Idioma
- inglés
- ISBN 10
- 0135336473
- ISBN 13
- 9780135336472
- Peso del artículo
- 69 onzas
- Dimensiones
- 8x1x11
For courses in Introduction to Baking and Baking and Pastry Fundamentals.
Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals
Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College
Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue
Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College
“Acerca de” puede pertenecer a otra edición de este título.