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Understanding Baking by Joseph Amendola
Understanding Baking by Joseph Amendola
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Understanding Baking

The Art and Science of Baking
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Description

In the professional kitchen, pastry chefs are responsible for the production of all baked goods (breads and pastries). Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Before a pastry chef can create, he or she must understand the basic science underlying baking. This edition of this useful reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Author Biography:

Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
Release date Australia
September 27th, 2002
Audiences
  • General (US: Trade)
  • Professional & Vocational
  • Tertiary Education (US: College)
Edition
3rd edition
Illustrations
Drawings: 22 B&W, 0 Color
Pages
288
Dimensions
159x234x18
ISBN-13
9780471405467
Product ID
2083143

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