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Paperback. Condition: Fair. 2. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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How Baking Works: Exploring the Fundamentals of Baking Science
Language: English
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: Books From California, Simi Valley, CA, U.S.A.
Seller rating 4 out of 5 stars
paperback. Condition: Good.
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How Baking Works : Exploring the Fundamentals of Baking Science
Language: English
Published by Wiley & Sons, Incorporated, John, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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How Baking Works: Exploring the Fundamentals of Baking Science
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Paperback. Condition: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority!
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Condition: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.
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Paperback. Condition: Fair. 3. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Workbook.
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How Baking Works: Exploring the Fundamentals of Baking Science
Language: English
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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How Baking Works: Exploring the Fundamentals of Baking Science
Language: English
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0471747238 ISBN 13: 9780471747239
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Condition: good. Book is in good condition. Minimal signs of wear. It May have markings or highlights, but kept to only a few pages. May not come with supplemental materials if applicable.
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Condition: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.
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Paperback. Condition: Very Good. 3. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Workbook.
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paperback. Condition: Acceptable. Assume it may have one of the following conditions; Light water staining/damage, but not enough to affect the usage of the book, a cover that has been taped or repaired, repaired binding and/or highlighting and annotations throughout, but the book will get you through a term. If you are a picky buyer you probably want to look for a more expensive book. All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly!EM.
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Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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Condition: Fine. Overstock school book. Multiple copies available. Rebound by a professional bindery. New cover, property box and strong binding. May still have some writing on inside pages and school barcode. Otherwise in Like New condition.
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Soft cover. Condition: New. 0.
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Paperback. Condition: Good. 3rd Edition. We only honor returns for quality issues and won't accept reasons such as 'change my mind', 'find a better price', or 'school book requirement change', etc.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Condition: New. Brand New.
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paperback. Condition: New. 3rd. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Condition: New.
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How Baking Works: Exploring the Fundamentals of Baking Science - Third Edition.
Language: English
Published by John Wiley & Sons, Hoboken, New Jersey, USA, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Post Horizon Booksellers, Nokomis, SK, Canada
Association Member: ABAC ILAB IOBA
Seller rating 5 out of 5 stars
Soft cover. Condition: Near Fine. 3rd Edition. xi, 516pp. photos, explanatory figures. Photo illustrated wrapper is clean and without wear. Binding square and not creased. Quarto. End-of-chapter review questions unmarked.
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Paperback. Condition: new. New Copy. Customer Service Guaranteed.
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How Baking Works (Paperback)
Language: English
Published by John Wiley & Sons Inc, New York, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Paperback. Condition: new. Paperback. 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Paperback. Condition: new. New Copy. Customer Service Guaranteed.
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Condition: New.
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Paperback. Condition: new. New Copy. Customer Service Guaranteed.
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How Baking Works
Language: English
Published by John Wiley and Sons Inc, US, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Paperback. Condition: New. 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
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How Baking Works
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
