by Francisco J. Migoya (Author), The Culinary Institute of America (CIA) (Author)
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Format: Illustrated
Pages: 448
Edition: 1
Publisher: Wiley
Published: 22 Aug 2008
ISBN 10: 0470118660
ISBN 13: 9780470118665
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