Understanding Baking by Joseph Amendola
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.
| SKU | Unavailable |
| ISBN 13 | 9780442009670 |
| ISBN 10 | 0442009674 |
| Title | Understanding Baking |
| Author | Joseph Amendola |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Van Nostrand Reinhold Company |
| Year published | 1992-12-01 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |