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Understanding Baking

The Art and Science of Baking

Joseph Amendola (The Culinary Institute of America) Nicole Rees

$55.95

Paperback

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English
John Wiley & Sons Inc
09 September 2002
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.

By:   ,
Imprint:   John Wiley & Sons Inc
Country of Publication:   United States
Edition:   3rd Edition
Dimensions:   Height: 234mm,  Width: 155mm,  Spine: 20mm
Weight:   408g
ISBN:   9780471405467
ISBN 10:   0471405469
Pages:   288
Publication Date:  
Audience:   General/trade ,  Professional and scholarly ,  College/higher education ,  ELT Advanced ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.

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