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La Ciencia de la Pastelería - Dario Bressanini

The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making. 

La Ciencia de la Pastelería - Dario Bressanini

La Ciencia de la Pastelería - Dario Bressanini

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The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making. 

Description

The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making. This is a kind of instruction manual that explains the reasons for certain common things: Why do egg whites whip up? Is it true that they need a pinch of salt to rise better? Does the order in which we add the components of a cake make a difference?

With this book we will understand how to cook our desserts and how to improve our recipes.

Data sheet
Language
Spanish
ISBN-13
978-8417127077
Author/s
Dario Bressanini
Softcover
200 PAGES
Published in
2017
Weight
850gr
Skill Level
Professional
Contents
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