Professional patisserie for levels 2,3 and professional chefs

Professional patisserie for levels 2,3 and professional chefs

Xehetasun bibliografikoak
Egile Nagusiak: Burke, Mick (Egilea), Barker, Chris (Egilea), Rippington, Neil (Egilea)
Formatua: Liburua
Hizkuntza:English
Argitaratua: London Hodder Education 2013.
Gaiak:
Pastry.
Confectionery.