Bread and Pastry / Dr. rene D. Osorno, Dr. Grayfield T. Bajao
Material type:
TextPublication details: Quezon City Wiseman c2019Description: 66 25 cmISBN: 978-621-418-065-3Subject(s): Bread, cookery & pastryLOC classification: TX 769 O66 2019
Contents:
Chapter 1 : The history of baking. -- Chapter 2 : Principles involved in baking. -- Chapter 3 : Prepare and present gateaux, tortes and cakes. -- Chapter 4 : Prepare desserts. -- Chapter 5 : Prepare and display petit four.
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Notes | Date due | Barcode |
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Books
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Filipiniana | FIL TX 769 O66 2019 (Browse shelf(Opens below)) | Available | Hospitality Management | NUFAI000005751 |
Browsing NU Fairview College LRC shelves, Shelving location: Filipiniana, Collection: School of Tourism and Hospitality Management Close shelf browser (Hides shelf browser)
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| FIL TX 769 A68 2022 Bread and pastry / | FIL TX 769 B37 2015 Bread and pastry prodcution NCII / | FIL TX 769 B37 2022 Bread and pastry production NC II / | FIL TX 769 O66 2019 Bread and Pastry / Dr. rene D. Osorno, Dr. Grayfield T. Bajao | FIL TX 820 D56 2021 Kitchen essentials & basic food preparation | FIL TX 820 D56 2021 Kitchen essentials & basic food preparation | FIL TX 820 D56 2021 Kitchen essentials & basic food preparation |
Includes bibliographical references
Chapter 1 : The history of baking. -- Chapter 2 : Principles involved in baking. -- Chapter 3 : Prepare and present gateaux, tortes and cakes. -- Chapter 4 : Prepare desserts. -- Chapter 5 : Prepare and display petit four.
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