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Understanding Baking The Art and Science of Baking
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Understanding Baking
The Art and Science of Baking
Joseph Amendola | Nicole Rees
Cooking / Methods / Baking
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.
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
| Publication Date: | 23 September 2002 |
| Publisher: | Wiley |
| Imprint: | Wiley |
| ISBN-13: | 9780471405467 |
| Format: | Paperback / softback |
| Page Count: | 288 |
| Weight (oz): | 13.6 |