Scan barcode
516 pages • first pub 2003 (editions)
ISBN/UID: 9780470392676
Format: Paperback
Language: English
Publisher: Wiley
Publication date: 09 November 2010
Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Th...
Community Reviews
Content Warnings
516 pages • first pub 2003 (editions)
ISBN/UID: 9780470392676
Format: Paperback
Language: English
Publisher: Wiley
Publication date: 09 November 2010
Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Th...
Community Reviews
Content Warnings