"VV Square"building, Plot.No.TS 710/1b1 & 2B1, CMC Ward No 18, Moka road, Gandhinagar, Ballari-583 101. 583101 Bellari IN
Kendriya Vidyalaya Ballari
"VV Square"building, Plot.No.TS 710/1b1 & 2B1, CMC Ward No 18, Moka road, Gandhinagar, Ballari-583 101. Bellari, IN
+918050151380 https://www.trendypaper.com/s/5b1a00c581a9afd8ff765190/ms.settings/5256837ccc4abf1d39000001/5b928defbda50e15d4c76434-480x480.png" [email protected]
9788122417494- 5c655581b002ad5a827c3e07 A Professional Text to Bakery and Confectionary https://www.trendypaper.com/s/5b1a00c581a9afd8ff765190/ms.products/5c655581b002ad5a827c3e07/images/5c655581b002ad5a827c3e08/5c655583b002ad5a827c3e0e/5c655583b002ad5a827c3e0e.jpg

The book `A Professional Text to Bakery and Confectionary` is a well-structured and handy book on all the required theory and practical recipes on Bakery and Confectionary, more suitable for the Indian conditions. It meets the standards prescribed by the hotel industry worldwide. This textbook on Bakery and Confectionary has 22 chapters which includes 8 chapters on theory and 14 chapters of practical recipes, starting from Breads to Cakes, Cookies to Mousse, Cheese Cakes and Hot Desserts and lots more. Most of the recipes are supported with photographs. The entire Practical Recipes are based on my practical experience at the Leela Palace and also from my specialized training at the Oberoi, Bangalore. The theory and practical contents are based on the requirements of different universities and colleges of Hotel Management. I would appreciate and changes from my esteemed and knowledgeable Patrons Happy Baking.

9788122417494-
out of stock INR 350
New Age International Pvt. Ltd
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A Professional Text to Bakery and Confectionary

A Professional Text to Bakery and Confectionary

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Author: Kingslee, John J.

Brand: New Age International Pvt. Ltd

ISBN: 9788122417494-
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The book `A Professional Text to Bakery and Confectionary` is a well-structured and handy book on all the required theory and practical recipes on Bakery and Confectionary, more suitable for the Indian conditions. It meets the standards prescribed by the hotel industry worldwide. This textbook on Bakery and Confectionary has 22 chapters which includes 8 chapters on theory and 14 chapters of practical recipes, starting from Breads to Cakes, Cookies to Mousse, Cheese Cakes and Hot Desserts and lots more. Most of the recipes are supported with photographs. The entire Practical Recipes are based on my practical experience at the Leela Palace and also from my specialized training at the Oberoi, Bangalore. The theory and practical contents are based on the requirements of different universities and colleges of Hotel Management. I would appreciate and changes from my esteemed and knowledgeable Patrons Happy Baking.

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