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E-book The Professional Pastry Chef : Fundamentals of Baking and Pastry
Pastry is distinct from other types of cooking because you cannot just stick your spoon (or finger) in for a taste and then add a pinch of this and a pinch of that as you might when making a pot of soup. Most ingredients must be measured accurately because many formulas work on scientific principles. For this reason, the pastry chef must learn how different ingredients react with others and how…
- Edisi
- 4th ed.
- ISBN/ISSN
- 9780471359258
- Deskripsi Fisik
- 1040 hlm
- Judul Seri
- -
- No. Panggil
- 641.8 FRI t
Karya Umum 
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Agama 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah