Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Ik heb een vraag over het boek: ‘Understanding Baking - Amendola, Joseph (The Culinary Institute of America), Rees, Nicole’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
