Understanding Baking: The Art and Science of Baking. This item is unavailable.
Amendola, Joseph; Rees, Nicole
80 ratings by Goodreads
Language: English
Published by Wiley, 2002
- Softcover
- Used
Seller: Goodwill Industries, Spokane, WA, U.S.A.Goodwill Industries
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AbeBooks seller since September 7, 2010
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Softcover
Condition: Used - Good
£ 6.10
Item description from seller
Condition: Good â Used book with some visible wear. May include stickers on the cover, wear or absence of the dust jacket, wear to the spine or inside cover, slight corner curling, minor staining, and wear along the fore edge. All orders are shipped via UPS Mail Innovations and may take up to 10 business days from the initial scan to be delivered.
Seller Inventory # INWV.0471405469.G
- Title
- Understanding Baking: The Art and Science of Baking
- Author
- Amendola, Joseph; Rees, Nicole
- Publisher
- Wiley
- Publication year
- 2002
- Condition
- good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0471405469
- ISBN 13
- 9780471405467
- Edition
- 3rd Edition
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
"Synopsis" may belong to another edition of this title.
About the Author
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
"About the title" may belong to another edition of this title.
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