How Baking Works: Exploring the Fundamentals of Baking Science

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.

• | By (Author): Paula I. Figoni
• | Publisher: John Wiley & Sons Inc
• | Publication Date: Nov 05, 2010
• | Country of Publication: United States
• | Number of Pages: 528 pages
• | Language: Unknown
• | Binding: Paperback|Softback
• | ISBN-10: 0470392673
• | ISBN-13: 9780470392676