How Baking Works by Paula Figoni

How Baking Works by Paula Figoni

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.

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

SKU	Unavailable
ISBN 13	9780470392676
ISBN 10	0470392673
Title	How Baking Works
Author	Paula Figoni
Condition	Unavailable
Binding Type	Paperback
Publisher	John Wiley & Sons Inc
Year published	2010-11-05
Number of pages	528
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.