Practical Bakery

By Paul Connelly and Malcolm Pittam

Practical Bakery covers the full range fo baking theory and skills, from bread and pastry good to cakes, scones and confectionery. Each preparation and baking process is clearly explained and illustrated, and numerous up-to-date, detailed recipes are provided for each process. Bakery terms aredefined in a glossary at the back.

• Format: Hardcover
• Language: English
• ISBN: 0340669934
• ISBN13: 9780340669938
• Release Date: September 1997
• Publisher: Hodder & Stoughton
• Length: 342 Pages
• Weight: 2.05 lbs.