Understanding Baking: The Art and Science of Baking - Amendola, Joseph (The Culinary Institute of America) - Books - John Wiley & Sons Inc - 9780471405467 - September 27, 2002
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Amendola, Joseph (The Culinary Institute of America)
Understanding Baking: The Art and Science of Baking 3rd edition

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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.

288 pages, Illustrations

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 27, 2002
ISBN13 9780471405467
Publishers John Wiley & Sons Inc
Pages 288
Dimensions 155 × 235 × 19 mm   ·   390 g
Language English  

Mere med samme udgiver

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