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Understanding Baking, 3rd Edition
Understanding Baking, 3rd Edition
Joseph Amendola, The Culinary Institute of America
Nicole Rees
ISBN: 978-0-471-40546-7
©2003
288 pages
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Description  |  Table of Contents  |  Detailed Contents  |  New to This Edition  |  Hallmark Features  |  Sample Chapters
Description

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 provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

 

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