How Baking Works Paperback English by Paula I. Figoni - 40432
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| Publisher | John Wiley & Sons |
| ISBN 13 | 9780470392676 |
| ISBN 10 | 470392673 |
| Book Description | The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique. |
| About the Author | Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc. |
| Language | English |
| Format | Paperback |
| Author | Paula I. Figoni |
| Language | English |
| Edition Number | 3 |
| Publication Date | 40432 |
| Number of Pages | 516 |
How Baking Works Paperback English by Paula I. Figoni - 40432
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