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Pulaski Technical College - Fall 2012 | ||
Section 01 | ||
 | How Baking Works: Exploring the Fundamentals of Baking Science, . (3rd Edition) by Paula I. Figoni Paperback, 528 Pages, Published 2010 ISBN-10: 0-470-39267-3 / 0470392673 ISBN-13: 978-0-470-39267-6 / 9780470392676 An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical | |