Sandique, Jill F.  <br/><br/>
Fundamentals of professional baking :   bread and pastry production / 
Jill F. Sandique 
 - Mandaluyong City :  Anvil Publishing Inc.,  c2019. 
 - 220 pages ;  26 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Acknowledgement -- Introduction -- Unit. 1 Basics -- Unit 2. Recipes and techniques -- Pronunciation Guide -- Glossary -- Bibliography -- Index. 
<br/><br/> The lessons were designed to help the student master the techniques in classical pastry and baking and be able to use them in any professional kitchen with skill and confidence. 
<br/><br/><label>ISBN: </label>9786214202065 
<br/><br/><label>Subjects--Topical Terms: </label><br/>BAKING -- STUDY AND TEACHING
<br/><br/><label>LC Class. No.: </label>TX 765 .S26 2019