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Understanding Baking: The Art and Science of Baking

Joseph Amendola Nicole Rees

$57.99

Paperback

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John Wiley & Sons Inc
09 September 2002
Cookery, food & drink; Cakes, baking, icing & sugarcraft
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:   Joseph Amendola, Nicole Rees
Imprint:   John Wiley & Sons Inc
Country of Publication:   United States
Edition:   3rd Edition
Dimensions:   Height: 235mm,  Width: 156mm,  Spine: 17mm
Weight:   500g
ISBN:   9780471405467
ISBN 10:   0471405469
Pages:   288
Publication Date:   09 September 2002
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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