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By
Culinary Institute of America (corporate author) and
Ben Fink (photographer)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
December 30, 2009
Pages
550
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780470371343
ISBN-10
047037134X
Dimensions
1.50 by 9 by 11.25 in.
Weight
5 lbs.
Original list price
$65.00
Amazon.com says people who bought this book also bought:
Fruit: The Art of Pastry | Baking at République: Masterful Techniques and Recipes | The Pastry Chefs Little Black Book | French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts | Bachour The Baker | The Elements of Dessert | Frozen Desserts
Fruit: The Art of Pastry | Baking at République: Masterful Techniques and Recipes | The Pastry Chefs Little Black Book | French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts | Bachour The Baker | The Elements of Dessert | Frozen Desserts
Summaries and Reviews
Editions
Hardcover
The price comparison is for this edition
from John Wiley & Sons Inc (December 30, 2009)
9780470371343 | details & prices | 550 pages | 9.00 × 11.25 × 1.50 in. | 5.05 lbs | List price $65.00
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