How Baking Works: Exploring the Fundamentals of Baking Science

by Paula I. Figoni

Paperback, 2007

Status

Call number

Food Science -- FIG

Call number

Food Science -- FIG

Publication

Wiley (2007), Edition: 2, 416 pages

Description

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

Subjects

Language

Physical description

416 p.; 8.5 inches

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