Gabriel Reynolds <br/><br/>
The professional pastry chef:  a complete guide to baking and pastry / 

 - New York, New York :  Larsen & Keller,  2020. 
 - 3995 pages; 3995 pages; 
<br/><br/><label>ISBN: </label>9781641723077 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking<br/>Guides and manuals<br/>Bread and pastry
<br/><br/><label>Dewey Class. No.: </label>LUO.641.815 R33