
How Baking Works (English, Paula I. Figoni)
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Specifications
| Publisher | Wiley |
| Language | English |
| ISBN-13 | 9780470392676 |
| ISBN-10 | 0470392673 |
| Author | Paula I. Figoni |
Product Description
Here on GlowMirror, you'll find How Baking Works filed under Wiley -- everything you need to know is covered below.
About the Book
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other addit…
ISBN: 9780470392676
Book Insights
What You'll Learn
- ·In-depth exploration of topics covered in How Baking Works
- ·Key concepts explained with clarity and practical examples
- ·Insights valuable for anyone studying or working in Wiley
Who Should Read This
Students and professionals interested in Wiley, as well as general readers looking to expand their knowledge.
Key Highlights
- ·About the Book An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop
- ·Brand new physical book delivered across India
- ·15-day hassle-free return policy
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