The Baker's Manual: For Quality baking and Pastry Making

by Joseph Amendola

Book Overview

The author, Joseph Amendola, has been a valued instructor in baking, cake decorating, and ice carving at the Culinary Institute of America since 1950. Prior to that he taught baking in the Armed... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: B000UGCENA
• Release Date: January 1962
• Publisher: Ahrens Publishing Co.
• Weight: 1.10 lbs.