Knygos.lt nariams
99,88 €
-30%
Įprastai
142,69 €
Baking and Pastry
Knygos.lt nariams
99,88 €
-30%
Įprastai
142,69 €
- Išsiųsime per 12–18 d.d.
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and…
/images/books/3584808/9780470928653.jpg)
- Leidėjas: Wiley
- ISBN-10: 0470928654
- ISBN-13: 9780470928653
- Formatas: 22.6 x 29.7 x 5.6 cm, kieti viršeliai
- Kalba: Anglų
Baking and Pastry (el. knyga) (skaityta knyga) | knygos.lt
Atsiliepimai
Aprašymas
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.
Knygos.lt nariams
99,88 €
-30%
Įprastai
142,69 €
Išsiųsime per 12–18 d.d.
- Leidėjas: Wiley
- ISBN-10: 0470928654
- ISBN-13: 9780470928653
- Formatas: 22.6 x 29.7 x 5.6 cm, kieti viršeliai
- Kalba: Anglų
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.
Atsiliepimai