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How Baking Works: Exploring the Fundamentals of Baking Science - 3rd Edition

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How Baking Works

Exploring the Fundamentals of Baking Science - 3rd Edition (Paperback)♥ Add to Wishlist

by Paula Figoni

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Used Good(1 Copy): Good [ No Hassle 30 Day Returns ] Publisher: Wiley Pub Date: 11/9/2010 Binding: Paperback Pages: 528.

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New: BRAND NEW PAPERBACK 528 pages. Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. as cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. illustrations edition 3 rev ed (Paperback)

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About the Book

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

Product Details

Media: Paperback Book, 516 pages

Language: English

Publisher: John Wiley & Sons

Edition: 3

ISBN-10: 0470392673

Publication Date: Nov. 9th, 2010

ISBN-13: 9780470392676

Dimensions: 8.54 x 10.76 x 1.11 inches

Shipping Weight: 2.64 lbs

Categories: Baking Cookbooks & How To Bake

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