Figoni Paula (60 results)

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.

Paperback. Condition: Good. Book in Good condition.

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.

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.

Paperback. Condition: Good. / Satisfaction 100% guaranteed.

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.

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Condition: Good. 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. …

Paperback. Condition: Good. 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. …

Condition: good. The cover shows wear with possible indentations, creases, and small tears. The pages show wear that may include evidence of handling, smudges, and edge discoloration markings stains . The book may or may not have mild corner dings. The imagery is a stock photo of the item.

Condition: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.…

Paperback. Condition: Very Good. 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.…

Condition: new.

paperback. Condition: Acceptable. Good for an âAcceptableâ copy. It might have light water damage/staining, cover and/or binding issues. There could more highlighting, annotations and/or underlining than normal or just general wear, but most will feel like this book could be called either âfairâ or âgood.â 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.…

Paperback. Condition: Very Good. 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.…

paperback. Condition: Good. 3rd. Ships same day or next business day! UPS shipping available (Priority Mail for AK/HI/APO/PO Boxes). Used sticker and some writing and/or highlighting. Used books may not include working access code. Used books will not include dust jackets.

Soft cover. Condition: New.

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.

Paperback. Condition: new. New Copy. Customer Service Guaranteed.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: new. New Copy. Customer Service Guaranteed.

paperback. Condition: New. 3rd. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condition: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback or Softback. Condition: New. How Baking Works: Exploring the Fundamentals of Baking Science. Book.

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.

Condition: New.

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.…