Understanding Baking: The Art and Science of Baking

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.

Authors: Joseph Amendola, Nicole Rees

Format: Paperback

Pages: 288

ISBN-13: 9780471405467

Publication date: 20020909