Professional Patisserie | 1st Edition | AU/NZ
BURKE/BARKER/RIPPINGTON
Copyright 2014 | {{checkPublicationMessage('Published', '2013-09-27T00:00:00+0000')}}
Copyright 2014 | {{checkPublicationMessage('Published', '2013-09-27T00:00:00+0000')}}
Buy the Textbook
{{getPriceWithCurrency(vm.textbookPlatformSelectedOption.price, "$")}}
{{getPriceWithCurrency("102.95", "$")}}
Buy Paperback : Professional Patisserie
ISBN: 9781444196443
{{getPriceWithCurrency("102.95", "$")}}
{{getInventoryMessage(
vm.textbookPlatformSelectedOption.inventoryCode,
'Published'
)}}
Copyright 2014 | {{checkPublicationMessage('Published', '2013-09-27T00:00:00+0000')}}
Buy the Textbook
{{getPriceWithCurrency(vm.textbookPlatformSelectedOption.price, "$")}}
{{getPriceWithCurrency("102.95", "$")}}
Buy Paperback : Professional Patisserie
ISBN: 9781444196443
{{getPriceWithCurrency("102.95", "$")}}
{{getInventoryMessage(
vm.textbookPlatformSelectedOption.inventoryCode,
'Published'
)}}
About This Product
Invest in the future: Professional Patisserie covers all the knowledge needed to learn or enhance the specific skills required to excel at Levels 2 and 3 or in a career as a pastry chef. Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, Professional Patisserie covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further.