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Advanced Bread And Pastry: A Professional Approach
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TextPublication details: Detroit Delmar Cengage Learning 2009ISBN: - 978-1-4180-1169-7
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Books | PERPUSTAKAAN KOLEJ KOMUNITI BALING | 641.86 SUA (Browse shelf(Opens below)) | Available | 00000230 |
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| 641.86 MIG Frozen Dessert | 641.86 NOT The Art of The Confectioner: Sugarwork and Pastillage | 641.86 SAX Classic Home Dessert: A Treasury of Heirloom And Contemporary Recipes From Around The World | 641.86 SUA Advanced Bread And Pastry: A Professional Approach | 641.86 WAK Modern French Pastry: Innovative Technique, Tools and Design | 641.860952 YAM Tanoshii: Joy Of Making Japanese Style Cakes And Dessert | 641.8609595 ROH Malaysian Cakes & Dessert |
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