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The Baker's Manual

By: NY) Amendola Hyde Park Joseph (The Culinary Institute of America (Author) , Nicole Rees (Author)

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Ksh 5,400.00

Format: Paperback or Softback

ISBN-13: 9780471405252

Publisher: John Wiley & Sons Inc

Publication Date: Sep 27th, 2002

Weight: 464 grams

Dimension: 15.60 x 23.40 x 2.00 cms

Category: Hotel & catering trades

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In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic ?formulas,? or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute).

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