Professional Bread Baking - Paperback
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Availability:In StockContributor:Hans Welker, The Culinary Institute of America (Cia), Lee Ann AdamsPublish date:04/01/25Pages:416
Language:EnglishPublisher:WileyISBN-13:9781394347797ISBN-10:1394347790UPC:9781394347797Book Category:CookingBook Subcategory:Courses & DishesBook Topic:BreadSize:10.69 x 8.50 x 0.73 inchesWeight:2.4317Product ID:SC9HK2E9QW
Professional Bread Baking
Language:EnglishPublisher:WileyISBN-13:9781394347797ISBN-10:1394347790UPC:9781394347797Book Category:CookingBook Subcategory:Courses & DishesBook Topic:BreadSize:10.69 x 8.50 x 0.73 inchesWeight:2.4317Product ID:SC9HK2E9QW
CHEF HANS WELKER is a Master Baker (CMB), a Hospitality Educator (CHE), and an associate professor of baking and pastry arts at the Culinary Institute of America. Before joining the CIA faculty in 2006, he directed the bread program at New York City's French Culinary Institute. Chef Welker was the owner, baker, and master pastry chef at Pastry Paradise Konditorei and the Alpine Bakery and Caf in...
Publisher: Wiley
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