Understanding Baking: The Art and Science of Baking

Rees, Nicole, Amendola, Joseph

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

9780471405467

Publisher

John Wiley & Sons Inc

Published

27 September 2002

Pages

288