CLCTS97
LanguageENG
PublishYear2011
publishCompany
Wiley
EISBN
9780471444183
PISBN
9780471405467
- Product Details
- Contents
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.
Collected by
- University of Oxford
- Columbia University Library