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Item Details
Title:
PROFESSIONAL BREAD BAKING
By:
Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams
Format:
Electronic book text
List price:
£78.99
We believe that this item is permanently unavailable, and so we cannot source it.
ISBN 10:
1118435850
ISBN 13:
9781118435854
Publisher:
WILEY
Pub. date:
1 February, 2016
Imprint:
Wiley
Returns:
Non-returnable
Some other items by this author:
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BAKING & PASTRY, PRINCIPLES OF FORM & DESIGN, AND HOW BAKING WORKS SET (HB)
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BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
BAKING BOOT CAMP (HB)
BAKING FOR SPECIAL DIETS (HB)
CAKE DECORATING (HB)
CAKES (HB)
CATERING (HB)
CATERING (HB)
CATERING (PB)
CHEF'S BOOK OF YIELDS, FORMULAS AND SIZES (HB)
CHOCOLATES AND CONFECTIONS (HB)
CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKIES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING ESSENTIALS FOR THE NEW PROFESSIONAL CHEF (HB)
COOKING FOR ONE (PB)
COOKING FOR SPECIAL DIETS (HB)
CREATING YOUR CULINARY CAREER (PB)
CULINARY BOOT CAMP (HB)
CULINARY CALCULATIONS (HB)
CULINARY MATH (PB)
CULINARY MATH (PB)
ENTERTAINING (HB)
FROM THE RECIPE FILES OF THE C.I.A. (PB)
FROZEN DESSERTS (HB)
FROZEN DESSERTS (PB)
GARDE MANGER (HB)
GARDE MANGER (PB)
GARDE MANGER (PB)
GARDE MANGER (PB)
GRILLING (HB)
GUIDE TO PURCHASING (PB)
HEALTHY COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
HORS D'OEUVRES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
IN THE HANDS OF A BAKER (PB)
IN THE HANDS OF A CHEF (PB)
INTRODUCTION TO CULINARY ARTS (HB)
INTRODUCTION TO GASTRONOMY (HB)
ITALIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
KITCHEN PRO SERIES (HB)
KITCHEN PRO SERIES (HB)
KITCHEN PRO SERIES: GUIDE TO CHEESE IDENTIFICATION, CLASSIFICATION, AND UTILIZATION (HB)
LOW AND SLOW (HB)
MATH FOR THE PROFESSIONAL KITCHEN (PB)
MATH FOR THE PROFESSIONAL KITCHEN (PB)
MEDITERRANEAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
MODERN BATCH COOKERY (HB)
MODERN BUFFET PRESENTATION
MODERN BUFFET PRESENTATION
MODERN BUFFET PRESENTATION
MODERN BUFFET PRESENTATION (HB)
PASTA (HB)
PIES AND TARTS (HB)
PRESERVING (HB)
PROFESSIONAL BAKING (HB)
PROFESSIONAL BREAD BAKING
PROFESSIONAL BREAD BAKING
PROFESSIONAL BREAD BAKING (HB)
PROFESSIONAL CHEF
PROFESSIONAL CHEF (HB)
PROFESSIONAL CHEF (HB)
PROFESSIONAL CHEF SET (HB)
PROFESSIONAL COOKING (HB)
PROFESSIONAL COOKING (HB)
REMARKABLE BANQUET SERVICE (PB)
REMARKABLE SERVICE (HB)
REMARKABLE SERVICE (PB)
STREET FOOD (HB)
STUDENT LAB RESOURCES & STUDY GUIDE FOR INTRODUCTION TO CULINARY ARTS (PB)
STUDY GUIDE TO ACCOMPANY BAKING AND PASTRY (PB)
STUDY GUIDE TO ACCOMPANY THE PROFESSIONAL CHEF, 9E (PB)
TECHNIQUES OF HEALTHY COOKING
TECHNIQUES OF HEALTHY COOKING
TECHNIQUES OF HEALTHY COOKING (HB)
TECHNIQUES OF HEALTHY COOKING (HB)
TECHNIQUES OF HEALTHY COOKING (PB)
THE ART OF CHARCUTERIE (HB)
THE ART OF CHARCUTERIE (PB)
THE DIABETES-FRIENDLY KITCHEN (HB)
THE ELEMENTS OF DESSERT (HB)
THE MODERN CAFE (HB)
THE NEW PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (PB)
THE PROFESSIONAL CHEF, NINTH EDITION (HB)
VEGETABLES (HB)
WORLDS OF FLAVOR (HB)
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