Understanding Baking: The Art And Science Of Baking

Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

• | By (Author): Joseph Amendola
• | Series:
• | Publisher: John Wiley & Sons Inc
• | Publication Date: Sep 27, 2002
• | Country of Publication: United States
• | Number of Pages: 288 pages
• | Language: Not available
• | Binding: Paperback|Softback
• | ISBN-10: 0007233485
• | ISBN-13: 9780471405467