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DELICIOUS DESSERT, CAKE, COOKIE, MUFFIN, AND BREAD RECIPES
H. Berberoglu

Expertly prepareds and presented desserts contribute significantly to the profitability of any restaurant.  This text  explains all  baking procedures, the importance of using the right ingredients, and  provides recipes (136) that most individuals can produce.

Softcover, Cerlox Bound, 68 Pages, ISBN 1-895861-78-0, 8½” x 5½” format. Published 1996. ($12.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)

 

 

 

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