Understanding baking: the art and science of baking/ Amendola, Joseph.

By:

Amendola, Joseph

Contributor(s):

Nicole Rees

Material type: Text

TextPublication details: Hoboken, N.J: J. Wiley. 2003Edition: 3rd EditionDescription: viii, 279.: b ill.; 24 cmISBN:

0471405469

Subject(s):

LOC classification:

TX683 A45 2003

Online resources:

Click the link to open the file.

Summary: 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.

Item type:

Books

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Holdings
Item type	Home library	Call number	Copy number	Status	Date due	Barcode	Item holds
Books	PTC - Cagayan		1	Available		PTC Cag-2023-00011
Books	PTC - Cagayan		1	Available		PTCCag-2023-00012

Total holds: 0

Includes bibliographical references (p. 267-272) and index.

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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