The Science of cookie and cracker production / edited by Hamed Faridi.
Contributor(s): Faridi, Hamed.
Material type:
BookPublisher: New York : Chapman & Hall, c1994Description: x, 516 p. : ill. ; 24 cm.ISBN: 0442004605.Subject(s): Cookies | CrackersDDC classification: 664/.752
| Item type | Current location | Call number | Status | Notes | Date due | Item holds |
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General Circulation Books
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General Stacks | TX772.F37 1994 (Browse shelf) | Available | F.N-OLD LIB |
Total holds: 0
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| TX770.B65 1976 The pizza express cook book: | TX771.S87 1974 the wilton way of cake decorating: | TX771.S87 1977 The Wilton way of cake decorating / | TX772.F37 1994 The Science of cookie and cracker production / | TX773.B35 1978 the modern patissier:a complete guide to pastry co: | TX773.B35 1978 the modern patissier:a complete guide to pastry co: | TX773.B35 1978 the modern patissier:a complete guide to pastry co: |
Includes bibliographical references and index.
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