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Bakers' Manual for Quantity Baking and Pastry Making

Joseph Amendola




[PDF.hn79] Bakers' Manual for Quantity Baking and Pastry Making

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 | #1702003 in Books |  Ahrens Pub. Co |  1972-12 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | File type: PDF | 191 pages

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||5 of 5 people found the following review helpful.| The Classic|By Colin Povey|I don't know about today, but for several decades, this was the standard baking and pastry manual at the Culinary Institute of America. Joe Amendola, the author, was one of the original instructors at the CIA when they opened their doors after WWII. He retired from the school about 45 years later as head of Baking and Pastry, and was loved by all who

Baker's Manual for Quantity Baking and Pastry Making



You easily download any file type for your device.Bakers' Manual for Quantity Baking and Pastry Making   |  Joseph Amendola. A good, fresh read, highly recommended.

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