Understanding Baking
The Art and Science of Baking
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.
Specificaties
| ISBN/EAN | 9780471405467 |
| Auteur | Joseph (The Culinary Institute of America) Amendola |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Paperback / gebrocheerd |
| Pagina's | 288 |
| Lengte | |
| Breedte |