Professional patisserie for levels 2,3 and professional chefs

Dades bibliogràfiques
Autors principals:	Burke, Mick (Autor), Barker, Chris (Autor), Rippington, Neil (Autor)
Format:	Llibre
Idioma:	English
Publicat:	London Hodder Education 2013.
Matèries:	Pastry. Confectionery.