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Understanding Baking
Joseph Amendola
€ 40.99
€ 26.72
FREE Delivery in Ireland
Description for Understanding Baking
Paperback. 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. Num Pages: 288 pages, Illustrations. BIC Classification: WBVS. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 234 x 157 x 17. Weight in Grams: 484.
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Product Details
Format
Paperback
Publication date
2002
Publisher
John Wiley and Sons Ltd United States
Number of pages
288
Condition
New
Number of Pages
288
Place of Publication
New York, United States
ISBN
9780471405467
SKU
V9780471405467
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Joseph Amendola
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
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