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