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The fundamental techniques of classic bread baking / by the French Culinary Institute, Judith Choate with the master bread makers and chefs of the French Culinary Institute ; photographs by Matthew Septimus.

Contributor(s): Septimus, Matthew | French Culinary Institute (New York, N.Y.).
Publisher: New York : Stewart, Tabori & Chang, 2011Copyright date: ©2011Description: 351 pages : colour illustrations ; 24 x 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781584799344 (hardback).Other title: Techniques of classic bread making | Classic bread making | Bread making.Subject(s): BreadDDC classification: 641.815
Item type Current location Call number Copy number Status Notes Date due Barcode Course reserves
Reserve Collection Taylor's Library-TU
641.815 FUN 2011 (Browse shelf) 1 Available SCAFS,30042,03,CL|SCAFS,30003,03,RM 5000164974

Patisserie And Bread Confections

Main Collection Taylor's Library-TU
641.815 FUN 2011 (Browse shelf) 1 Available SABDx,27000,03,GR|SCAFS,30003,03,RM 5000135725

Includes index.