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.
- ISBN10 0471405469
- ISBN13 9780471405467
- Publish Date 27 September 2002 (first published December 1970)
- Publish Status Active
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 3rd Edition
- Format Paperback
- Pages 288
- Language English