Name: How Baking Works
Price: 61.9 CHF
Availability: InStock
ISBN: 978-0-470-39267-6

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John Wiley & Sons

"How Baking Works" is a comprehensive guide that explores the fundamental principles of baking science. This book is aimed at students in culinary and baking programs who wish to learn the techniques and processes necessary to succeed as professional chefs or bakers/pastry chefs. In an era where industry demands are increasing, understanding the underlying scientific concepts of baking is becoming ever more important. The guide offers a detailed exploration of various aspects of baking and imparts valuable knowledge that goes beyond merely following recipes. The author, Paula I. Figoni, shares her expertise to lead readers through the complex relationships of the baking art and help them answer the "why" questions that are crucial for mastering the craft.

Actual product image How Baking Works (English, Paperback, Figoni Paula I.)

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