Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.
Информация за "How Baking Works"
- SKU 9780470392676
- Weight 1.210000
- ISBN 9780470392676
- Вид корица Paperback / softback
- Издателство John Wiley & Sons Inc
- Брой страници 528
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