Understanding Baking

Joseph Amendola

ISBN 10: 0471405469 / ISBN 13: 9780471405467

Published by John Wiley and Sons Ltd, 2002

About this Item

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. . 2002. 3rd Edition. Paperback. . . . . Books ship from the US and Ireland.

Seller Inventory # V9780471405467

Bibliographic Details

• Title: Understanding Baking
• Publisher: John Wiley and Sons Ltd
• Publication Date: 2002
• Language: English
• ISBN 10: 0471405469
• ISBN 13: 9780471405467
• Binding: Soft cover
• Edition: 3rd Edition
• Condition: New

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.