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By
Glenn Rinsky and
Laura Halpin Rinsky
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Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
February 28, 2008
Pages
375
Binding
Paperback
Book category
Adult Non-Fiction
ISBN-13
9780470009550
ISBN-10
0470009551
Dimensions
1 by 6 by 9 in.
Weight
1.35 lbs.
Original list price
$19.95
Amazon.com says people who bought this book also bought:
Professional Baking | Chocolates and Confections | The Advanced Professional Pastry Chef | The Elements of Dessert | Baking and Pastry | The Art of French Pastry | Professional Cake Decorating | The Professional Pastry Chef | How Baking Works
Professional Baking | Chocolates and Confections | The Advanced Professional Pastry Chef | The Elements of Dessert | Baking and Pastry | The Art of French Pastry | Professional Cake Decorating | The Professional Pastry Chef | How Baking Works
Summaries and Reviews
Editions
Paperback
The price comparison is for this edition
from John Wiley & Sons Inc (February 28, 2008)
9780470009550 | details & prices | 375 pages | 6.00 × 9.00 × 1.00 in. | 1.35 lbs | List price $19.95
Miscellaneous
from John Wiley & Sons Inc (June 2, 2008)
9780470227299 | details & prices | 304 pages | List price $19.95
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