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Panaderia Y Reposteria Para Profesionales/professional Baking by Wayne Gisslen

Home/Books/Cooking & Food/Panaderia Y Reposteria Para Profesionales/professional Baking

Panaderia Y Reposteria Para Profesionales/professional Baking

Panaderia Y Reposteria Para Profesionales/professional Baking

by Wayne Gisslen

3.0/ 5.0

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€19.75

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1

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Pages

736

Published

1985

Format

Paperback

Publisher

J. Wiley

About This Book

1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?

Product Details

ISBN:9780471477761

Publication Date:1985

Pages:736

Publisher:J. Wiley

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