Understanding Baking: The Art and Science of Baking (3rd edition)
By
Joseph Amendola (Author) Nicole Rees (Author)
Paperback
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Description
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. Drawings: 22 B&W, 0 Color
About the Author
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
More Details
- Contributor: Joseph Amendola
- Imprint: John Wiley & Sons Inc
- ISBN13: 9780471405467
- Number of Pages: 288
- Packaged Dimensions: 155x234x20mm
- Packaged Weight: 408
- Format: Paperback
- Publisher: John Wiley & Sons Inc
- Release Date: 2002-09-27
- Binding: Paperback / softback
- Biography: Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
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