Description
| Product ID: | 9780470392676 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | US |
| Title: | How Baking Works |
| Subtitle: | Exploring the Fundamentals of Baking Science |
| Authors: | Author: Paula I. Figoni |
| Page Count: | 528 |
| Subjects: | Hotel, hospitality and catering trades, Hotel & catering trades |
| Description: | Select Guide Rating 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. |
| Imprint Name: | John Wiley & Sons Inc |
| Publisher Name: | John Wiley & Sons Inc |
| Country of Publication: | GB |
| Publishing Date: | 2010-11-05 |
