How Baking Works
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Product Number: WA26433H Price: $40.00 |
PRODUCT DETAILS
Second edition. By Paula Figoni. Grade 9 and up.
This book takes the future pastry chef and baker through the entire baking process, emphasizing the “whys” at work behind basic techniques for a better understanding of the reactions ingredients undergo during baking. Includes expanded end-of-chapter exercises and lab experiments to reinforce concepts. Accompanied by a full instructor package of PowerPoint® slides, test questions and an instructor’s manual with additional experiments and projects for students available to instructors purchasing a quantity of ten or more. 416 pages, 8-1/2" x 11". Softcover. Copyright 2007.
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