English
- استرجاع مجاني وسهل
- أفضل العروض
المواصفات
| الناشر | John Wiley and Sons Ltd |
| رقم الكتاب المعياري الدولي 13 | 9780471405467 |
| رقم الكتاب المعياري الدولي 10 | 4714054690 |
| اللغة | الإنجليزية |
| وصف الكتاب | Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking. |
| عن المؤلف | Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines. |
| رقم الطبعة | 3rd Edition |
| تاريخ النشر | 27-Sep-02 |
| عدد الصفحات | 288 |
Understanding Baking paperback english - 27-Sep-02
تمت الإضافة لعربة التسوق
مجموع السلة 0.00 ر.س.
