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Publication Date: 2002
Publisher: John Wiley & Sons Inc
Amendola, Joseph, Rees, Nicole
Joseph Amendola started out as a pastry apprentice in the 1920s. During a lifelong association with The Culinary Institute of America, he has served as a baking instructor and senior vice president Nicole Rees is a baking instructor and a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art & Design magazinesAmendola, Joseph is the author of 'Understanding Baking The Art and Science of Baking', published 2002 under ISBN 9780471405467 and ISBN 0471405469.
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