BOOKS - COOKING - Tradizione in evoluzione. Arte e scienza in pasticceria
US $8.54
703482
703482
Tradizione in evoluzione. Arte e scienza in pasticceria
Author: Leonardo Di Carlo
Year: 2013
Number of pages: 1538
Format: PDF
File size: 85,57 MB
Language: IT
Year: 2013
Number of pages: 1538
Format: PDF
File size: 85,57 MB
Language: IT
Italian Baking Guide. The manual covers all the main issues: from puff pastry to whipped masses, from puff pastry to cookies, from various types of creams to meringues, from yeast pastries to cakes, from tea pastry to praline.
You may also be interested in:
