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How Baking Works: Exploring the Fundamentals of Baking Science 3. udgave
Figoni, Paula I. (Johnson & Wales University, RI)
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How Baking Works: Exploring the Fundamentals of Baking Science 3. udgave
Figoni, Paula I. (Johnson & Wales University, RI)
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.
528 pages, Illustrations
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 5. november 2010 |
| ISBN13 | 9780470392676 |
| Forlag | John Wiley & Sons Inc |
| Antal sider | 528 |
| Mål | 215 × 276 × 31 mm · 1,03 kg |
| Sprog | Engelsk |