Your cake sank. Your cookies spread. Your bread won't rise. Now what?
Why Did My Baking Fail? is the book to reach for the moment a bake goes wrong. Find what you see in the Symptom Finder and tap through to the entry. In under a minute you will know the most likely cause, whether it is still safe to serve, and exactly what to change next time.
Written by a food scientist and catering supervisor, it explains the science in plain words. It is written for every kitchen, including hot, humid ones.
Inside you will find:
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Da: California Books, Miami, FL, U.S.A.
Condizione: New. Print on Demand. Codice articolo I-9798164681975
Quantità: Più di 20 disponibili
Da: AHA-BUCH GmbH, Einbeck, Germania
Taschenbuch. Condizione: Neu. Neuware. Codice articolo 9798164681975
Quantità: 2 disponibili