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How Baking Works/ Grand Finales: Exploring the Fundamentals of Baking Science/ The Art of the Plated Dessert - Softcover
Synopsis
The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
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About the Author
Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, 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.
"About this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons Inc
- Publication date2011
- ISBN 10 1118132343
- ISBN 13 9781118132340
- BindingPaperback
- LanguageEnglish
- Edition number3
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