The Art and Science of Baking by The American Culinary Federation

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  • ISBN 10 013171810X
  • ISBN 13 9780131718104
  • Published Feb 01 2007
  • Format Dvd-rom
  • Language English
  • Countries United States
  • Publisher Pearson Education (US)
  • Imprint Prentice Hall

Publishers Text

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.

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