Understanding Baking

by Joseph Amendola

Paperback, 2002


Call number

Sourcebook/Handbook -- AME

Call number

Sourcebook/Handbook -- AME


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


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.


Physical description

288 p.; 9.4 inches

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