The Bakers Appendix
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Language: en
Pages: 112
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Type: BOOK - Published: 2017-03-21 - Publisher: Clarkson Potter
The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail
Language: en
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Type: BOOK - Published: 1996-06-19 - Publisher: Duke University Press
Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government,
Language: en
Pages: 72
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When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and b
Language: en
Pages: 837
Pages: 837
Type: BOOK - Published: 1991-01-16 - Publisher: John Wiley & Sons
Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2012-09-18 - Publisher: Ten Speed Press
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates