Theory of Bakery is designed for students of Diploma and Food Craft courses in Hotel Management. Catering to the syllabus of National Council for Hotel Manageme
This book is Nabin’s 6th publication. In 2007, his 1st book came in the local market “Food & Beverage Service” that was a training manual for Food & Bever
He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confe
Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The Cook’s Illustrated Baking Book has it all—d
This book is the author's fifth publication in his lifetime. The book covers wide range of required basic theory in patisserie that includes the equipment, tool