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Bibliographic Details

Title: Understanding Baking: The Art and Science of Baking
Publisher: Wiley
Publication Date: 2002
Language: English
ISBN 10: 0471405469
ISBN 13: 9780471405467
Binding: Soft cover
Edition: 3rd Edition
Condition: Acceptable

About this title

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.

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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