Understanding Baking: The Art and Science of Baking
Joseph Amendola,Nicole Rees$26.35
$31.00
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.
Binding Type: Paperback
Publisher: Wiley
Published: 09/23/2002
ISBN: 9780471405467
Pages: 288
Weight: 1.10lbs
Size: 9.40h x 6.12w x 0.73d