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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.
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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.
"About this title" may belong to another edition of this title.
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Understanding Baking: The Art and Science of Baking
Seller: clickgoodwillbooks, Indianapolis, IN, U.S.A.
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Condition: Acceptable. This is a paper back book: 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. Seller Inventory # 3O6WBH002B77_ns
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Understanding Baking : The Art and Science of Baking
Published by
Wiley & Sons, Incorporated, John, 2002
ISBN 10: 0471405469
ISBN 13: 9780471405467
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Understanding Baking: The Art and Science of Baking
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paperback. Condition: Very Good. Ships Out Tomorrow! Seller Inventory # 250422065
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
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Understanding Baking: The Art and Science of Baking
Published by
John Wiley & Sons, Inc., New Jersey, 2003
ISBN 10: 0471405469
ISBN 13: 9780471405467
Used
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Wraps. Condition: Near Fine. Drawings (illustrator). 8th Printing. Gift quality copy, textblock is very clean and very tight. All page edges are straight and sound. Beautiful copy. 279pp., including bibliographical references and index. Size: 8vo - over 7¾" - 9¾" tall. Paperback. Seller Inventory # SB16622
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Understanding Baking, 3rd Edition Format: Paperback
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Understanding Baking : The Art and Science of Baking
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Understanding Baking : The Art and Science of Baking
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Understanding Baking (Paperback)
Published by
John Wiley & Sons Inc, New York, 2002
ISBN 10: 0471405469
ISBN 13: 9780471405467
New
Paperback
Seller: Grand Eagle Retail, Mason, OH, U.S.A.
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Paperback. Condition: new. Paperback. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780471405467
Quantity: 1 available