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The Advanced Art of Baking & Pastry
The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student's confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
Chlebana, R. Andrew - Personal Name
641.86 Chl a
9781118485750
641.86
Text
Indonesia
Wiley
2017
New York
496 p.; 250 x 150 cm
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This software is based on SLiM and released 2017.
