Description
Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
Breaks the caf谷 down into its five key components 求 the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf 求 with expert advice and contemporary recipes for each area
Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Caf谷 Operations class for the Baking and Pastry Arts program
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