La Ciencia de la Pasteleria

Successful author, professor of chemistry and professional researcher, in this book Dario 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.

Author: Dario Bressanini
Publisher: Anagrama
Published: 02/28/2021
Pages: 200
Binding Type: Hardcover
Weight: 1.85lbs
Size: 9.00h x 7.30w x 0.80d
ISBN13: 9788417127077
ISBN10: 8417127070
Language: Spanish
BISAC Categories:
- Cooking | Courses & Dishes | Pastry