Overview
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.
- | By (Author): Joseph Amendola
- | Series:
- | Publisher: John Wiley & Sons Inc
- | Publication Date: Sep 27, 2002
- | Country of Publication: United States
- | Number of Pages: 288 pages
- | Language: Not available
- | Binding: Paperback|Softback
- | ISBN-10: 0007233485
- | ISBN-13: 9780471405467
