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| #1574401 in Books | Wiley | 2013-09-10 | Original language:English | PDF # 1 | 8.10 x.40 x7.90l,.78 | File type: PDF | 170 pages | ||0 of 0 people found the following review helpful.| Very good.|By Customer|Very informative for a person wanting to understand baking and terminology.|0 of 1 people found the following review helpful.| Might be my Baking Textbook|By M. M. French|I am a new Pastry instructor. This is an excellent and brief book for my students. I'll consider it for my next class.|0 of 3 people
A must-have guide for successful bakery and pastry operations
In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This indispensable book provides in-depth information on how to choose the best equipment for any baking job—from scaling and measuring tools to cutting and confectionery tools, and from small ap...
You can specify the type of files you want, for your gadget.In the Hands of a Baker | The Culinary Institute of America (CIA). A good, fresh read, highly recommended.
