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Textbook

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Bo Friberg with Amy Kemp Friberg
ISBN: 978-0-471-35925-8
Hardcover
1040 pages
March 2002, ©2002
List Price: US $75.00
Government Price: US $48.00
Enter Quantity:   Buy
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