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. |
| Note | Unavailable |