Author: Jean Andrews
Publisher: Course Technology
ISBN: 9781111293154
Category : Computers
Languages : en
Pages :

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Book Description

Author: Jean Andrews
Publisher: Cengage Learning
ISBN: 9781133135104
Category : Computers
Languages : en
Pages : 0

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Book Description
The Lab Manual is a valuable tool designed to enhance your lab experience. Lab activities, objectives, materials lists, step-by-step procedures, illustrations, and review questions are commonly found in a Lab Manual. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Author: Jean Andrews
Publisher:
ISBN: 9781111125950
Category :
Languages : en
Pages :

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Author: Jean Andrews
Publisher:
ISBN: 9781111125943
Category :
Languages : en
Pages :

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Author: DTI Publishing
Publisher:
ISBN: 9781285777597
Category :
Languages : en
Pages :

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Book Description

Author: Stewart Brand
Publisher: Penguin Group
ISBN: 9780140097016
Category : Computers
Languages : en
Pages : 332

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Book Description
Personalized newspapers, life-sized holograms, telephones that chat with callers, these are all projects that are being developed at MIT's Media Lab. Brand explores the exciting programs, and gives readers a look at the future of communications.

Author: Jamie Parker Pearson
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 304

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Book Description
Digital At Work tells the story of the first thirty-five years of Digital Equipment Corporation and illuminates the origins of its unique culture. First person accounts from past and present members of the Digital community, industry associates, board members, and friends - plus a wealth of photos from Digital's archives - trace the company's evolution from the 1950s to present.

Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470055915
Category : Cooking
Languages : en
Pages : 944

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Book Description
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Author: Jean Andrews
Publisher: Course Technology
ISBN: 9780619217655
Category : Computers
Languages : en
Pages : 260

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Book Description
The Lab Manual for A+ GUIDE TO SOFTWARE: MANAGING, MAINTAINING, AND TROUBLESHOOTING, 4th Edition, is a valuable tool designed to enhance your classroom experience. Lab activities, objectives, materials lists, step-by-step procedures, illustrations, review questions and more are all included.

Author: Bo Friberg
Publisher: John Wiley & Sons
ISBN: 0471359254
Category : Cooking
Languages : de
Pages : 1067

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Book Description
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.