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.

Informazioni sull?autore

Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Descrizione libreria

Visita la pagina della libreria

Informazioni sull?azienda del venditore

Websew.com Inc
22C Cragwood Road, Avenel, NJ, 07001, U.S.A.

Condizioni di vendita e spedizione

Condizioni di vendita

We sell brand new books from the publisher.

Condizioni di spedizione

Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.