How Baking Works: Exploring the Fundamentals of Baking Science

Figoni, Paula I.

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Éditeur
John Wiley & Sons Ltd
Pages
528
Parution
novembre 2010
Format
Livre broché
Langue
Anglais
Dimensions
274 × 214 × 25 cm
EAN
9780470392676
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  • Résumé

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.
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