Baking for Cooks Manual /
Series: Hospitality Manuals ; . 13 Edition statement:Enlarged by W. Ross Macdonald School. Published by : George Brown College Press, (Toronto :) Physical details: 179 unnumbered pages : 37 cm ISBN:092022122X. Year: 1984 Item type: Large PrintItem type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|---|
Large Print | W. Ross Macdonald School Library General Stacks | Non-fiction | 641.7 BAK (Browse shelf (Opens below)) | Copy: 1 Vol: 1(1) | Available | 2012-5128 |
Shelving location: General StacksCollection: Non-fiction Close shelf browser (Hides shelf browser)
No cover image available | ||||||||
641.5973 PER Slumps, grunts, and snickerdoodles : what Colonial America ate and why | 641.6 LAN Popcorn / | 641.6 MACL Chock full of chocolate / | 641.7 BAK Baking for Cooks Manual / | 641.7 BID Different kinds of bread / | 641.77 DOJ A flash in the pan : | 641.77 DOJ A flash in the pan : |
Discusses different varieties of and techniques for using sugar, flour, fat, eggs, milk, salt, flavouring, chocolate and leavening agents in baking.
These large print texts have been enlarged and printed by the W. Ross Macdonald School, Brantford with the permission of the publisher. The books are financed by the Ministry of Education, Ontario and are lent without charge to visually handicapped students.
There are no comments on this title.