Understanding Baking

by Joseph Amendola

Paperback, 2002

Status

Call number

Sourcebook/Handbook -- AME

Call number

Sourcebook/Handbook -- AME

Publication

Wiley (2002), Edition: 3, Paperback, 288 pages

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.

Subjects

Physical description

288 p.; 9.4 inches

Other editions

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