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The professional pastry chef: a complete guide to baking and pastry /

Gabriel Reynolds

The professional pastry chef: a complete guide to baking and pastry / - New York, New York : Larsen & Keller, 2020. - 3995 pages; 3995 pages;

ISBN: 9781641723077

Subjects--Topical Terms:
Baking
Guides and manuals
Bread and pastry

Dewey Class. No.: LUO.641.815 R33

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