Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: Book Deals, Tucson, AZ, U.S.A.
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: Ergodebooks, Houston, TX, U.S.A.
Hardcover. Condition: Good. 1. In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements-such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 2.31.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Hardcover. Condition: new.
Published by John Wiley & Sons 11/5/2012, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.
Hardback or Cased Book. Condition: New. The Elements of Dessert 4.8. Book.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Hardcover. Condition: new. New. Fast Shipping and good customer service.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Condition: VeryGood. signs of little wear on the cover.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book.
Published by John Wiley & Sons Inc, New York, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
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First Edition
Hardcover. Condition: new. Hardcover. In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elementssuch as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts. * Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. * He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: SecondSale, Montgomery, IL, U.S.A.
Condition: Very Good. Good condition ex-library book with usual library markings and stickers.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: SecondSale, Montgomery, IL, U.S.A.
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: GoldBooks, Denver, CO, U.S.A.
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Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: Books Unplugged, Amherst, NY, U.S.A.
Condition: New. Buy with confidence! Book is in new, never-used condition 2.31.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: Campbell Bookstore, Austin, TX, U.S.A.
Condition: very good.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Published by WILEY, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: Russell Books, Victoria, BC, Canada
Hardcover. Condition: New. Special order direct from the distributor.
Published by Wiley, 2012
ISBN 10: 047089198X ISBN 13: 9780470891988
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: New.