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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking

3.94  ·  Rating Details  ·  32 Ratings  ·  3 Reviews
In the professional kitchen, pastry chefs are responsible for the production of all baked goods (breads and pastries). Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal.
Paperback, 279 pages
Published September 1st 2002 by John Wiley & Sons (first published September 1st 1992)
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Michael
Apr 24, 2008 Michael rated it liked it
Shelves: really-good
This is great for anyone with a deeper interest into the whys and hows of baking.
Not exactly an exciting read, but something I will keep on the shelf and, I'm sure, go back to many times. A good reference.
Lynn
Sep 06, 2012 Lynn rated it really liked it
This is excellent baking primer and reference for anyone interested in the hows and whys of pastry work.
Eduardo Martinez
Feb 07, 2013 Eduardo Martinez rated it really liked it
Interesting and a good reference book for when experimenting.
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