How Baking Works: Exploring the Fundamentals of Baking Science - Figoni, Paula I. (Johnson & Wales University, RI) - Books - John Wiley & Sons Inc - 9780470392676 - November 5, 2010
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Figoni, Paula I. (Johnson & Wales University, RI)
How Baking Works: Exploring the Fundamentals of Baking Science 3rd edition

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Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.

528 pages, Illustrations

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 5, 2010
ISBN13 9780470392676
Publishers John Wiley & Sons Inc
Pages 528
Dimensions 215 × 276 × 31 mm   ·   1.20 kg
Language English  

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