In the section that follows, the word dough applies to any prebaked product that can stretched, rolled, or pulled apart.
An edition of The Classic Art of Viennese Pastry
(1997)
The Classic Art of Viennese Pastry
From Strudel to Sachertorte--More Than 100
by Christine Berl
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Pastry, Cooking, austrianShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
The Classic Art of Viennese Pastry: From Strudel to Sachertorte More Than 100 Traditional Recipes
November 1997, Van Nostrand Reinhold
in English
0442023022 9780442023027
|
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2
The Classic Art of Viennese Pastry: From Strudel to Sachertorte--More Than 100
September 22, 1997, Wiley
in English
0471292028 9780471292029
|
aaaa
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WorldCat
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"In the section that follows, the word dough applies to any prebaked product that can stretched, rolled, or pulled apart."
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| October 17, 2022 | Edited by ImportBot | import existing book |
| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| February 6, 2010 | Edited by WorkBot | add more information to works |
| December 10, 2009 | Created by WorkBot | add works page |