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Baking and Pastry  Mastering the Art and Craft  3rd Edition

Baking and Pastry Mastering the Art and Craft 3rd Edition

The Culinary Institute of America (CIA)
How Baking Works

How Baking Works

Paula I. Figoni
On Cooking

On Cooking

Sarah R. Labensky
Technology of Breadmaking

Technology of Breadmaking

Stanley Cauvain
On Baking

On Baking

Sarah R. Labensky
International Cooking

International Cooking

Patricia A. Heyman
Enzymes in Food Processing

Enzymes in Food Processing

Tilak Nagodawithana
On Food and Cooking

On Food and Cooking

Harold McGee
1984

1984

George Orwell
The Professional Chef

The Professional Chef

Culinary Institute of America
Professional Cooking

Professional Cooking

Wayne Gisslen


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