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How Baking Works

Exploring The Fundamentals Of Baking Science

by Paula I. (Johnson & Wales University, Ri) Figoni
language: english
Publisher: JOHN WILEY & SONS INC, November of 2010 ‧
60,77€
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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.

How Baking Works

Exploring The Fundamentals Of Baking Science

by Paula I. (Johnson & Wales University, Ri) Figoni

Property Description
ISBN: 9780470392676
Publisher: JOHN WILEY & SONS INC
Release Date: November of 2010
Language: English
Dimensions: 217 x 273 x 25 mm
Cover: Softcover
Pages: 528
Format: Book
Categories: Books in English > Cook & Drinks > Cooking
Books in English > Management > Hospitality and Tourism
Books in English > Others
EAN: 9780470392676

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