Understanding Baking

by Joseph Amendola

Paperback, 1992


Call number

Baking - General -- AME

Call number

Baking - General -- AME


Van Nostrand Reinhold (1992), Edition: 2nd, Paperback, 299 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

256 p.; 9 inches

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