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Language: en
Pages: 531
Pages: 531
Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a
Language: en
Pages: 262
Pages: 262
Type: BOOK - Published: 2010-12 - Publisher:
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a ma
Language: en
Pages: 290
Pages: 290
Type: BOOK - Published: 2002-09-23 - Publisher: John Wiley & Sons
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 provide
Language: en
Pages: 735
Pages: 735
Type: BOOK - Published: 2004-04-06 - Publisher: John Wiley & Sons
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring p
Language: en
Pages: 546
Pages: 546
Type: BOOK - Published: 2008-10-28 - Publisher: Simon and Schuster
The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. F
