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La Ciencia De La Pasteleria

La Ciencia De La Pasteleria

Hardback Published on: 28/02/2021; Language: Spanish
£19.20
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Synopsis

"Bressanini reveals the scientific foundations of pastry. The five chapters of the book detail the structure and properties of the essential ingredients for pastry: sugar, eggs, the milk family, flour, and gases"--Publisher marketing.

Publisher information

  • Publisher: Anagrama
  • ISBN: 9788417127077
  • Number of pages: 200
  • Dimensions: 229 x 185 x 20 mm
  • Weight: 839g
  • Languages: Spanish