Book : Understanding Baking The Art And Science Of Baking -.

-Titulo Original : Understanding Baking The Art And Science Of Baking

-Fabricante :

Wiley

-Descripcion Original:

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. About the Author Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.