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\nBefore a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.\n
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Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
\n schovat popis- Nakladatel: John Wiley & Sons Inc
- Kód:
- Rok vydání: 2002
- Jazyk: Angličtina
- Vazba: Měkká
- Počet stran: 288
- Šířka balení: 15.5 cm
- Výška balení: 23.5 cm
- Hloubka balení: 1.9 cm
- Váha balení: 500 g
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