A guide to perfect bakery and confectionery /
Corporate Authors: | , , |
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Format: | Book |
Language: | English |
Published: |
Lucerne, Switzerland :
Richemont Craft School and Research Laboratory of the Swiss Master Bakers and Confectioners Association,
1993
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Edition: | Second edition |
Subjects: |
Internet
This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.University of Pennsylvania
Call Number: |
TX773 .R523 1993 Malgieri copy |
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