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A guide to the science, engineering, and art of cookie technology. The first three chapters profile the cookie industries of the US, Western Europe, and the UK in terms of markets, techniques, and preferred products. Following chapters describe ingredients (flour, sugars, fats, leaveners, flavors, miscellaneous ingredients, eggs, chocolate), their
| ISBN: | 9781880877081 |
| Publisher: | American Institute of Baking |
| Imprint: | American Institute of Baking |
| Language: | English |
| Weight: | -1g |
| Height: | 234mm |
| Width: | 158mm |
| Spine width: | 31mm |
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