Montickiy R.I. - Bakery and Pastry Products Research Book: Essential Guide for Bakers, Chefs & Food Industry Professionals | Perfect for Baking Classes, Culinary Schools & Professional Kitchen Reference
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Description
NOTE: This book is in Russian / Cyrillic alphabet.
176 pp. Illus. with wood engravings and from photographs of pastries and candies. Pictorial wrappers. First Edition. Moscow: Gostorgizdat (" Госторгиздат"), 1949.
The book includes such concepts as chemical composition of food products, bakery goods, confectionery products, sweets, halva, Jewish sweets, oriental sweets and much more. A fascinating books with great illustrations, in very good condition.
(66)
