Publisher | John Wiley & Sons |
ISBN 10 | 470392673 |
Book Format | Paperback |
Book Description | The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique. |
Language | English |
Publication Date | 40432 |
ISBN 13 | 9780470392676 |
Author | Paula I. Figoni |
Language | English |
About the Author | Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc. |
Edition Number | 3 |
Number of Pages | 516 |
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