How Baking Works: Exploring the Fundamentals of Baking Science (Bog, Paperback / softback, Engelsk)
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How Baking Works: Exploring the Fundamentals of Baking Science

(Bog, Paperback / softback, Engelsk)
Forfatter: Paula I. (Johnson & Wales University Figoni
How Baking Works: Exploring the Fundamentals of Baking Science
Forlag: John Wiley & Sons Inc

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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.

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Alle detaljer

Forlag John Wiley & Sons Inc
Forfatter Paula I. (Johnson & Wales University Figoni
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 3 ed
Udgivelsesdato 05-11-2010
Første udgivelsesår 2010
Illustrationer Photos: 62 B&W, 0 Color; Drawings: 72 B&W, 0 Color; Tables: 10 B&W, 0 Color
Originalsprog United States
Sideantal 528
Indbinding Paperback / softback
Forlag John Wiley & Sons Inc
Sideoplysninger 528 pages, Photos: 62 B&W, 0 Color; Drawings: 72 B&W, 0 Color; Tables: 10 B&W, 0 Color
Mål 276 x 215 x 31
ISBN-13 / EAN-13 9780470392676