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How Baking Works
Exploring The Fundamentals Of Baking Science
idioma: inglês
Editor:
JOHN WILEY & SONS INC, novembro de 2010 ‧
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60,77€
10% DESCONTO
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SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9780470392676 |
| Editor: | JOHN WILEY & SONS INC |
| Data de Lançamento: | novembro de 2010 |
| Idioma: | Inglês |
| Dimensões: | 217 x 273 x 25 mm |
| Encadernação: | Capa mole |
| Páginas: | 528 |
| Tipo de produto: | Livro |
| Classificação Temática: |
Livros em Inglês
>
Gastronomia e Vinhos
>
Culinária
Livros em Inglês > Gestão > Hotelaria e Turismo Livros em Inglês > Outros |
| EAN: | 9780470392676 |
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