Understanding Baking: The Art and Science of Baking
$25.10
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Author: Joseph AmendolaBrand: WileyEdition: 3Binding: PaperbackNumber Of Pages: 288Release Date: 23-09-2002Part Number: IllustratedDetails: About the Author Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines. Product Description Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.EAN: 9780471405467Package Dimensions: 9.1 x 6.1 x 0.7 inchesLanguages: English
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