{
"item_title" : "Understanding Baking",
"item_author" : [" Joseph Amendola", "Nicole Rees "],
"item_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. ",
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Overview
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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Details
- ISBN-13: 9780471405467
- ISBN-10: 0471405469
- Publisher: Wiley
- Publish Date: September 2002
- Dimensions: 9.4 x 6.12 x 0.73 inches
- Shipping Weight: 1.1 pounds
- Page Count: 288
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