References

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 10:Cakes

References

  1. Kent, N.L. Source for Base Recipes:The Williams-Sonoma Collections, The French Culinary Institute Education Material, Baking with Julia, Bernard Clayton's Book of Breads, Misc. Food Magazines, Food Sites:Aarushi Jain
  2. Edmund, B. Bennion; James Steward. Cake Making, G. S. T. Bamford, Leonard Hill Book, London.
  3. Peter R. Whiteley. Biscuit Manufacture – Fundamentals of Online Production, Elsevier Publishers
  4. Fance W. J. and Wragg BH. Up - to - date Bread Making, Maclaren and Sons, London
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