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 (The Culinary Institute of America), Nicole Rees 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: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.