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