Theory Of Bakery And Patisserie – Parvinder S. Bali (40% Discount)


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Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology, and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets.


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