Publish date: April 6th 2004
Publisher: John Wiley and Sons, Inc.
Pages no: 736
Edition language: English
This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information ...