The professional pastry chef : a complete guide to baking and pastry by Reynolds, Gabriel
Kalaignar Centenary Library, Madurai · reference copy, to be read in the library
Where to find it: Sixth floor, call number 641.86 REY.
Book details
- Author
- Reynolds, Gabriel
- Publisher
- Larsen and Keller
- Year
- 2020
- Pages
- 240
- ISBN
- 9781641723077
Copies in the library (1)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Sixth floor | 641.86 REY | 108034 | Reference only (read in the library) |
Next to this on the shelf
- The Professional Guide for Becoming a Chef and Building a Successful Culinary Career 641.86 FOX
- Dessert Making 641.86 GRE
- Cakes,desserts and More 641.86 KUR
- Dessert Reboot 641.86 RAN
- The professional pastry chef : a complete guide to baking and pastry (this book)
- Ice Creams, Water Ices, Frozen Puddings 641.86 ROR
- Mastering the Art of Baking 641.865 CON
- Party Snacks: A Chef's Handbook 641.865 DIA
- French pastries and desserts by Lenôtre : more than 200 classic recipes 641.865 LEN