Understanding baking: the art and science of baking/ Amendola, Joseph.
Material type:
TextPublication details: Hoboken, N.J: J. Wiley. 2003Edition: 3rd EditionDescription: viii, 279.: b ill.; 24 cmISBN: - 0471405469
- TX683 A45 2003
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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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