Modern Pastry Chef

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Abstract

Variety of other items besides those found in volume I, such as pancakes, crepes and fritters, custards, puddings, mousses and souffles, french pastries, petitsflours and cookies, variety tarts, fruit cakes, strudel, variety cheese cakes and specialities and frozen desserts are included in volume II, comprised of 320 pages.

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Published

1979-02-01

How to Cite

Arunachalam, K. (1979). Modern Pastry Chef. The Indian Journal of Nutrition and Dietetics, 16(2), 60–60. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/12439

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Book Review

 

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