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How Baking Works: Exploring the Fundamentals of Baking Science Figoni, Paula I. (Johnson & Wales University, RI) 3.º edición
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How Baking Works: Exploring the Fundamentals of Baking Science
Figoni, Paula I. (Johnson & Wales University, RI)
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.
528 pages, Illustrations
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 5 de noviembre de 2010 |
| ISBN13 | 9780470392676 |
| Editores | John Wiley & Sons Inc |
| Páginas | 528 |
| Dimensiones | 215 × 276 × 31 mm · 1,20 kg |
| Lengua | Inglés |
