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Advanced Bread and Pastry
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for;
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Book of American Baking; A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.
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The Science of Bakery Products
. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and;
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Bread and Butter
staff; and business is good, even if their temperamental pastry chef is bored with making the same chocolate cake night after night. But when;
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Baking & Pastry Mastering Art Craft 3 E
on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and;
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Bakery Products Science and Technology
successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from;
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Plating For Gold
Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics;
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Minnesota Lunch
, tasty recipes, and tempting photographs. Sliced bread, french rolls, fried pastry&;regardless of the wrapper, these many sandwiches offer;
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Advances in Heat Transfer Unit Operations
involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer;
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Gluten-Free Cooking
provides easy-to-make alternatives to problem foods such as pasta, bread, pastry and cakes. From mouthwatering treats, such as Thai Coconut Chicken;
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La Patisserie Des Reves
brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier. With four shops already open in France, the first shop;
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Pastry for Beginners: Step-By-Step Recipes for Sweet and Savory Treats
Het boek 'Pastry for Beginners: Step-By-Step Recipes for Sweet and Savory Treats' van Sharon Glascoe koop je bij bookspot.nl;
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Bread Staling
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical;
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How Baking Works 3rd
anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and;
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Pastry Chefs Companion
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's;
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Cookery and Pastry
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The Sweet Life
tone will appeal to both beginner and advanced pastry cooks - so whether you're making maple ginger ice cream or a double chocolate espresso;
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Desserts for Dummies
envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you'll discover the;
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Professional Patisserie
and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at;
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My Danish Pastry
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Swedish Pastry . BUD POWELL, CD
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Pastry Making English / Spanish
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Skinny Bread Machine Recipe Book
in calories, sugar, salt or saturated fats. Each of the recipes have been tried and tested to make perfect homemade bread in your bread machine;
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Bread and Its Fortification
Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and;
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