The Art and Science of Baking

by The American Culinary Federation

Format: DVD-ROM

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Devoted to the "Benchmark Formulas" with selected additional formulas identified in the book, this DVD brings these fundamental techniques to life as you watch and listen to a chef/baker explain the "how's" and "why's" of a technique or ingredient. There are 19 video segments running between 2:40 and 15:55 in lenght. Total run-time is 3 hours and 8 minutes.

Product details

Published
31/10/2006

Publisher
Prentice Hall

ISBN
9780131718104


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