Description
Condition: BRAND NEW
ISBN: 9780471405467
Year: 2002
Publisher: John Wiley & Sons Inc (US)
Description:
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.
ISBN: 9780471405467
Year: 2002
Publisher: John Wiley & Sons Inc (US)
Description:
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.