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 | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode | Course reserves |
|---|---|---|---|---|---|---|---|---|---|
| Reserve Collection | Taylor's Library-TU |
Floor 2, Shelf 2 , Side 1, TierNo 5, BayNo 1 |
641.815 FUN 2011 (Browse shelf) | 1 | Available | SCAFS,30042,03,CL | TCIxx,30003,03,RM | 5000164974 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 6 |
641.815 FUN 2011 (Browse shelf) | 1 | Available | SABDx,27000,03,GR | TCIxx,30003,03,RM | 5000135725 |
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| 641.815 FIG 2011 How baking works : | 641.815 FOR 2012 Flour water salt yeast : | 641.815 FRA 2011 1 Batter, 100 pancakes & waffles / | 641.815 FUN 2011 The fundamental techniques of classic bread baking / | 641.815 FUN 2011 The fundamental techniques of classic bread baking / | 641.815 GIS Professional baking / | 641.815 GIS Professional baking / |
Includes index.