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In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (f
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One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring p
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Type: BOOK - Published: 1991 - Publisher: Van Nostrand Reinhold Company
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Type: BOOK - Published: 2002-09-23 - Publisher: John Wiley & Sons
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provide
Language: en
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