Understanding Baking: The Art and Science of Baking
Amendola, Joseph; Rees, Nicole
ISBN 10: 0471405469 ISBN 13: 9780471405467
Published by Wiley, 2002
Used
Soft cover
From
Goodwill Industries, Spokane, WA, U.S.A.
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About this Item
Description:
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
Synopsis:
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.
About the Author: Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: Understanding Baking: The Art and Science of...
Publisher: Wiley
Publication Date: 2002
Binding: Soft cover
Condition: good
Edition: 3rd Edition