Synopsis
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.
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About the Author
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
Published by
John Wiley & Sons, Inc., New Jersey, 2003
ISBN 10: 0471405469
ISBN 13: 9780471405467
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Understanding Baking : The Art and Science of Baking
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