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Annotations:
Practical Bakery is a much-needed new resource for bakery students and professionals. It covers the full range of baking theory and skills, and has been written for the new NVQ Levels 2 and 3 Craft Baking specifications. The book contains over 250 recipes, both traditional and modern, plus careful explanations of the different baking procedures. All aspects of baking are covered, including: Breadmaking processes Short pastry and puff pastry products Cakemaking processes Popular confectionery Powder aerated products Sandwiches Practical Bakery will also be useful to professional bakers, catering students, and those in cake decoration and bakery evening classes.
Publisher's Remarks:
"Practical Bakery" covers the full range of baking theory and skills, including breadmaking processes, short pastry and puff pastry products, cakemaking processes, popular confectionary, powder aerated products, and sandwiches.
Product Detail:
Author: Connelly, Paul
Author: Connelly
Author: Pittam, Malcolm
Publisher: John Wiley & Sons Inc,
Content Language: English
Book,
Hardcover: 342 pages
Weight: 2.03 lbs.
Dimensions: L: 9.95 in. x W: 8.01 in. x H: 1.21 in.
Comes with Illustrations
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