Author: Joseph Amendola
Brand: Wiley
Edition: 3
Binding: Paperback
Number Of Pages: 288
Release Date: 23-09-2002
Part Number: Illustrated
Details: About the Author Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines. Product Description 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.
EAN: 9780471405467
Package Dimensions: 9.1 x 6.1 x 0.7 inches
Languages: English