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Understanding Baking: The Art and Science of Baking

Understanding Baking: The Art and Science of Baking Paperback / softback - 2002 - 3rd Edition

by Joseph Amendola

  • New
  • Paperback

Description

Paperback / softback. New. Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
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Details

  • Title Understanding Baking: The Art and Science of Baking
  • Author Joseph Amendola
  • Binding Paperback / softback
  • Edition number 3rd
  • Edition 3
  • Condition New
  • Pages 288
  • Volumes 1
  • Language ENG
  • Publisher Wiley, Somerset, New Jersey, U.S.A.
  • Date September 23, 2002
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index, Table of Contents
  • Bookseller's Inventory # A9780471405467
  • ISBN 9780471405467 / 0471405469
  • Weight 1.1 lbs (0.50 kg)
  • Dimensions 9.4 x 6.12 x 0.73 in (23.88 x 15.54 x 1.85 cm)
  • Library of Congress subjects Baking
  • Library of Congress Catalog Number 2002028887
  • Dewey Decimal Code 641.815

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About the author

Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.