Understanding Baking
Joseph (The Culinary Institute of America) Amendola, Nicole Rees
John Wiley & Sons Inc, 2002
42,95 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780471405467
- ISBN-10
- 0471405469
- Publisher
- John Wiley & Sons Inc
- Year
- 2002
- Publication date
- 2002-09-27
- Pages
- 288
- Dimensions
- 235x155x19
- Weight
- 390