How Baking Works : Exploring the Fundamentals of Baking Science.
This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients work. New to the edition, the book provides expanded end-of-chapter exercises and lab experiments to reinforce concepts. It features in...
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| Author / Creator: | |
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| Format: | eBook Electronic |
| Language: | English |
| Edition: | 2nd ed. |
| Imprint: | New York : John Wiley & Sons, Incorporated, 2007. |
| Subjects: | |
| Local Note: | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| Online Access: | Click to View |