An edition of Professional Baking, Study Guide
(1993)
Professional Baking, Study Guide
by Wayne Gisslen
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Last edited by IdentifierBot
August 6, 2010 | History
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Subjects
Baking, Problems, exercises, Food presentation| Edition | Availability |
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Professional Baking - Study Guide (2nd Edition)
November 15, 1993, John Wiley & Sons Inc
Paperback
in English
- 2 edition
0471306177 9780471306177
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First Sentence
"1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?"
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- Created April 29, 2008
- 6 revisions
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| August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |