Published by Houghton Mifflin Harcourt Publishing Company, 2011
ISBN 10: 1118018044 ISBN 13: 9781118018040
Seller: Better World Books, Mishawaka, IN, U.S.A.
Condition: Good. 2nd Edition. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Published by Houghton Mifflin Harcourt Publishing Company, 2011
ISBN 10: 1118018044 ISBN 13: 9781118018040
Seller: Better World Books, Mishawaka, IN, U.S.A.
Condition: Very Good. 2nd Edition. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Published by Wiley, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: HPB-Red, Dallas, TX, U.S.A.
Paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Books Unplugged, Amherst, NY, U.S.A.
Condition: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 2.1.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 2.1.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: 369 Bookstore _[~ 369 Pyramid Inc ~]_, Dover, DE, U.S.A.
Softcover. Condition: Good. Understanding and applying food science to the bakeshop-now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the \"whys\" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they\'ve learnedHow Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Goodwill Books, Hillsboro, OR, U.S.A.
Condition: Acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Books Unplugged, Amherst, NY, U.S.A.
Condition: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 1.25.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: 369 Bookstore _[~ 369 Pyramid Inc ~]_, Dover, DE, U.S.A.
Softcover. Condition: Good. Accessible coverage of the science of bakingUnderlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the \"whys\" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today\'s quickly evolving trends, and understanding a wide array of ingredients from different cultures.In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 1.25.
Published by Wiley, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Ergodebooks, Houston, TX, U.S.A.
Softcover. Condition: Good. 2. Understanding and applying food science to the bakeshop-now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learnedHow Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Goodwill, Brooklyn Park, MN, U.S.A.
Condition: Acceptable. Cover/Case has some rubbing and edgewear. Access codes, CDs, slipcovers and other accessories may not be included.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: GoldenDragon, Houston, TX, U.S.A.
Paperback. Condition: very good. Very Good Copy. Fast Shipment.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Seattle Goodwill, Seattle, WA, U.S.A.
Condition: Acceptable. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Big Bill's Books, Wimberley, TX, U.S.A.
Paperback. Condition: very good. Very Good Copy.
Published by Wiley, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Books of the Smoky Mountains, Del Rio, TN, U.S.A.
Condition: very good. Gently used book with ongoing seller support until you're fully satisfied with your purchase.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Seattle Goodwill, Seattle, WA, U.S.A.
Condition: Good. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: GoldBooks, Denver, CO, U.S.A.
Paperback. Condition: very good. Very Good Copy. Customer Service Guaranteed.
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Byrd Books, Austin, TX, U.S.A.
Paperback. Condition: very good. In Used Condition.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Irish Booksellers, Portland, ME, U.S.A.
Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book.
Published by Wiley, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Books of the Smoky Mountains, Del Rio, TN, U.S.A.
Condition: very good. Gently used book with ongoing seller support until you're fully satisfied with your purchase.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: BookHolders, Towson, MD, U.S.A.
Condition: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: third ] Publisher: Wiley Pub Date: 11/9/2010 Binding: Paperback Pages: 528 third edition.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: 369 Bookstore _[~ 369 Pyramid Inc ~]_, Dover, DE, U.S.A.
Softcover. Condition: Good. An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Published by Wiley, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Amazing Books Pittsburgh, Pittsburgh, PA, U.S.A.
paperback. Condition: Very Good. 2004 paperback, number line ends with5. Unmarked copy. 1h.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.25.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Very Good. Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any). 1.25.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: Irish Booksellers, Portland, ME, U.S.A.
Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book.
Published by John Wiley & Sons (edition 3rd), 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: BooksRun, Philadelphia, PA, U.S.A.
Paperback. Condition: Good. 3rd. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Published by John Wiley & Sons Inc, 2003
ISBN 10: 0471268569 ISBN 13: 9780471268567
Seller: GoldBooks, Denver, CO, U.S.A.
Paperback. Condition: very good. Very Good Copy. Customer Service Guaranteed.
Published by John Wiley & Sons, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 2.55.