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About the Book
All culinary, baking, and pastry students, as well as professionals working in the baking and pastry industry, should own a copy of Baking and Pastry, Third Edition. With the addition of hundreds of new recipes, images, and updated, revised information on making amazing pastries, sweets, and breads, this new edition outperforms the previous one. Sustainability and seasonality, new styles in wedding and special occasion cakes, as well as more details on savory and breakfast pastries, mass production, and decorating techniques, are all part of the new content.
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