2nd Edition
Paperback (23 Oct 2007)
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This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.
| ISBN: | 9780471747239 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 23 Oct 2007 |
| Edition: | 2nd Edition |
| DEWEY: | 641.7 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 399 |
| Weight: | 944g |
| Height: | 276mm |
| Width: | 215mm |
| Spine width: | 21mm |
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Paperback
Published 22 Jun 2023
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