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Language: en
Pages: 232
Pages: 232
Type: BOOK - Published: 2018-05-15 - Publisher:
Theory of Bakery is designed for students of Diploma and Food Craft courses in Hotel Management. Catering to the syllabus of National Council for Hotel Manageme
Language: en
Pages: 260
Pages: 260
Type: BOOK - Published: 2020-09-11 - Publisher: Writers Republic LLC
This book is Nabin’s 6th publication. In 2007, his 1st book came in the local market “Food & Beverage Service” that was a training manual for Food & Bever
Language: en
Pages: 246
Pages: 246
Type: BOOK - Published: 2006 - Publisher: New Age International
He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confe
Language: en
Pages: 438
Pages: 438
Type: BOOK - Published: 2019-02-08 - Publisher:
This book is the author's fifth publication in his lifetime. The book covers wide range of required basic theory in patisserie that includes the equipment, tool
Language: en
Pages: 2639
Pages: 2639
Type: BOOK - Published: 2013-10-01 - Publisher: America's Test Kitchen
Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The Cook’s Illustrated Baking Book has it all—d
