Understanding baking: the art and science of baking
Auteur :
Amendola, Joseph / Rees, Nicole
Éditeur :
John Wiley & Sons Inc
ISBN :
9780471405467
Date de publication :
27 sept. 2002
Dimensions :
22,6 x 15,0 x 2,0 cm
Poids :
318 g
Langue :
Anglais
Pays d'origine :
USA
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.