Synopsis
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.
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About the Author
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art And Science Of Baking, 3E
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
Published by
John Wiley & Sons, Inc., New Jersey, 2003
ISBN 10: 0471405469
ISBN 13: 9780471405467
Used
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Seller: Clausen Books, RMABA, Colorado Springs, CO, U.S.A.
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Wraps. Condition: Near Fine. Drawings (illustrator). 8th Printing. Gift quality copy, textblock is very clean and very tight. All page edges are straight and sound. Beautiful copy. 279pp., including bibliographical references and index. Size: 8vo - over 7¾" - 9¾" tall. Paperback. Seller Inventory # SB16622
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Understanding Baking : The Art and Science of Baking
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Understanding Baking, 3rd Edition Format: Paperback
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Understanding Baking : The Art and Science of Baking
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Condition: As New. Unread book in perfect condition. Seller Inventory # 85001