Description: This textbook is a valuable resource for anyone interested in the subject areas of cooking, business and economics. It provides a comprehensive guide to the art of patisserie and baking, covering a range of topics such as methods, ingredients, and dishes. The book is authored by the chefs of Le Cordon Bleu staff and Michel Suas, and published by Delamr Cengage Learning in 2011. The book measures 11.1 inches in length, 9.2 inches in width, and 0.9 inches in height, with a weight of 53.7 ounces. It contains 416 pages and is written in English. The ISBN-10 is 1439057133. This textbook is an excellent choice for those interested in the food industry, particularly those interested in courses and dishes, cakes, and pastry.
Price: 59.95 USD
Location: Hollywood, Florida
End Time: 2025-01-12T17:56:48.000Z
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Subject Area: Cooking, Business & Economics
Book Title: Le Cordon Bleu Patisserie and Baking Foundations
Publication Name: Cordon Bleu Patisserie and Baking Foundations
Publisher: Delamr Cengage Learning
Item Length: 11.1 in
Subject: Courses & Dishes / Cakes, Industries / Hospitality, Travel & Tourism, Methods / General, Industries / Food Industry, Courses & Dishes / Pastry
Publication Year: 2011
Type: Textbook
Format: Spiral
Language: English
Item Height: 0.9 in
ISBN-10: 1439057133
Author: Chefs of Le Cordon Bleu Staff, Michel Suas
Item Weight: 53.7 Oz
Item Width: 9.2 in
Number of Pages: 416 Pages
