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| #6468874 in Books | 1992-11-15 | Original language:English | PDF # 1 | 9.04 x.69 x6.16l,.0 | File type: PDF | 288 pages||0 of 0 people found the following review helpful.| Comprehensive but in need of update|By Carla Laureano|This seems to be intended as a culinary school text, and as a result, it's quite comprehensive though it might be a little in depth for a new home baker. For those of us already comfortable in the kitchen, it's a great reference manual and so far the recipes I've tried have come out well. It is in desperate need of update, h
Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new, highly readable format. You'll find concise, authoritative coverage of the whole range of breads, cakes, and pies, puddings, and pastries—all the baked goods you will ever be called upon to make.
You can specify the type of files you want, for your device.The Bakers' Manual | Joseph Amendola. Just read it with an open mind because none of us really know.
