How Baking Works: Exploring the Fundamentals of Baking Science by Paula I. Figoni
English | 5 Nov. 2010 | ISBN: 0470392673 | 528 Pages | AZW4/PDF (True) | 73.94 MB
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.