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Condition: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.
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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: 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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Condition: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.
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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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Soft cover. Condition: New. 0.
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paperback. Condition: Very Good. very good condition, pages are clean and free of markings, minimal wear to cover, has dust jacket where applicable, ships same or next business day.
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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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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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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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How Baking Works
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 57.37
US$ 10.27 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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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: new. New Copy. Customer Service Guaranteed.
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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
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
US$ 70.45
Free Shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. 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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Condition: New. Brand new! Please provide a physical shipping address.
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How Baking Works : Exploring the Fundamentals of Baking Science
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 56.80
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: As New. Unread book in perfect condition.
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Condition: New. pp. xi + 516 Illus.
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How Baking Works : Exploring the Fundamentals of Baking Science
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 57.36
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New.
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US$ 56.73
US$ 20.84 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketpaperback. Condition: New.
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How Baking Works: Exploring the Fundamentals of Baking Science
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 62.43
US$ 16.12 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. In.
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US$ 43.66
US$ 35.99 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketSoftcover. Condition: Very Good. No Jacket. Reprint.
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How Baking Works
Language: English
Published by John Wiley and Sons Ltd, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 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. Num Pages: 528 pages, Illustrations. BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 276 x 215 x 31. Weight in Grams: 1210. . 2010. 3rd Edition. Paperback. . . . .
