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Date : 1988-08-01
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Rating : 4.0
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Professional French Pastry Series ~ Professional French Pastry Series Volume 1 Doughs Batters and Meringues Contents Pastry Techniques and Skills Creamy Whipped Rising Batters Airy Whipped Rising Batters Whipped Rising Batters of Liquid or Semiliquid Consistency DeepFrying Batters Tart and Pie Dough Puff Pastry Dough Leavened Dough Viennese Pastry Dough
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The professional French pastry series Book 1988 ~ Note Citations are based on reference standards However formatting rules can vary widely between applications and fields of interest or study The specific requirements or preferences of your reviewing publisher classroom teacher institution or organization should be applied
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