Professional Bread Baking
by The Culinary Institute Of America (Cia), Erin Jeanne Mcdowell, Hans Welker
Professional Bread Baking offers an instructional look at the craft of making bread in a professional culinary context. Written by The Culinary Institute of America, Erin Jeanne McDowell, and Hans Welker, it is designed for readers interested in developing their knowledge of professional bread baking.
About This Book
Professional Bread Baking focuses on the techniques and knowledge associated with making bread in a professional setting.
Created by The Culinary Institute of America, Erin Jeanne McDowell, and Hans Welker, this title presents bread baking through an instructional culinary lens.
It is suited to readers seeking education and practical context around the craft of professional bread baking.
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