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Used: Very Good | Details
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Condition: Used: Very Good
Comment: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).
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The Fundamental Techniques of Classic Pastry Arts Hardcover – 5 Nov 2009

4.3 out of 5 stars 22 customer reviews

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Product details

  • Hardcover: 496 pages
  • Publisher: Stewart, Tabori & Chang Inc; 01 edition (5 Nov. 2009)
  • Language: English
  • ISBN-10: 1584798033
  • ISBN-13: 978-1584798033
  • Product Dimensions: 25.4 x 5.1 x 22.9 cm
  • Average Customer Review: 4.3 out of 5 stars 22 customer reviews
  • Amazon Bestsellers Rank: 480,346 in Books (See Top 100 in Books)
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Product description

About the Author

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its 'Total Immersion' curriculum. With a world-class faculty, including deans Jacques Pepin, Alain Sailhac andre Soltner, Jacques Torres and Andrea Immer Robinson, the FCI is among the leading schools of its kind anywhere.



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