The fundamental techniques of classic bread baking the French Culinary Institute

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Material type: Text

TextPublication details: New York Stewart, Tabori & Chang c2011Description: 351 p. col. ill. 24 x 26 cmISBN:

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Contents:

German and middle European breads -- Gluten-free formulas -- Classic Italian breads -- Classic French breads -- Advanced bread formulas.

List(s) this item appears in: Kulinari

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG Reference	REF	641.815 FUN (Browse shelf(Opens below))	Available		0010998

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