Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking)
- National Restaurant Association Educational Foundation,
- Cordon Bleu Cookery School.,
- Wayne Gisslen,
- Mary Ellen Griffin
1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?
February 9, 2001
publish date
Hardcover
physical format
672
pages
Publisher
John Wiley & Sons
External links
Librarything
https://www.librarything.com/work/1641404Related works
