A01=Joseph Amendola
A01=Nicole Rees
Author_Joseph Amendola
Author_Nicole Rees
bake bread professionally
bake cakes and pies
bake yeast risen products
basic science of baking
Category=WBVS
contemporary baking guide
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food science for pastry chefs
guide to understand baking
metric conversions for pastry chefs
pastry basics for beginners
pastry fundamentals
pastry research and practice
reference for home bakers
reference for pastry chefs
reference guide for baking pros
the art of candy making
Product details
- ISBN 9780471405467
- Weight: 386g
- Dimensions: 152 x 226mm
- Publication Date: 27 Sep 2002
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Paperback
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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.
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
