Related Books
Language: en
Pages: 531
Pages: 531
Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons
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
Language: en
Pages: 528
Pages: 528
Type: BOOK - Published: 2010-10-07 - Publisher: John Wiley & Sons
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
Language: en
Pages:
Pages:
Type: BOOK - Published: 2014-06-03 - Publisher:
Language: en
Pages: 262
Pages: 262
Type: BOOK - Published: 2010-12 - Publisher:
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a ma
Language: en
Pages: 735
Pages: 735
Type: BOOK - Published: 2004-04-06 - Publisher: John Wiley & Sons
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring p
