Professional bread baking the culinary institute of America/ Hans Welker
Material type:
TextPublication details: New Jersey: John Wiley and Sons, 2017.Description: xiv, 393 pages; colored images, tables; 28 cmContent type: - text
- unmediated
- volume
- 9781118435878
- 641.815 W458p
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Main Library | Circulation Section | CIR 641.815 W458p 2017 (Browse shelf(Opens below)) | 1-2 | Available | 019088 | ||
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Books
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Main Library | Circulation Section | CIR 641.815 W458p 2017 (Browse shelf(Opens below)) | 2-2 | Available | 020598 |
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| CIR 641.815 M393 2018 Mastering the art of baking / | CIR 641.815 P442b 2023 Baking for dummies / | CIR 641.815 So392a 2006 About professional baking | CIR 641.815 W458p 2017 Professional bread baking the culinary institute of America/ | CIR 641.815 W458p 2017 Professional bread baking the culinary institute of America/ | CIR 641.819 F739 2018 Food presentation : styling techniques for professionals / | CIR 641.819 F739 2018 Food presentation : styling techniques for professionals / |
Includes bibliographical references and index.
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