Isbn: 9780471405467 - understanding baking: the art and science of baking (13 Ergebnisse)

Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Paperback. Zustand: 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.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: 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.

Zustand: New. pp. viii + 279 Illus.

Zustand: 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. Num Pages: 288 pages, Illustrations. BIC Classification: WBVS. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 234 x 157 x 17. Weight in Grams: 484. . 2002. 3rd Edition. Paperback. . . . . Books ship from the US and Ireland. …

Paperback. Zustand: Brand New. 3rd edition. 279 pages. 9.50x6.00x0.75 inches. In Stock.

Zustand: New. In English.

Zustand: Very Good. Very Good condition. 3rd edition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.

Zustand: NEW.

Zustand: New. The essential-and accessible-guide to the science of bakingBaking is as much a science as an art. That s why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by con.

Taschenbuch. Zustand: Neu. Neuware - The essential-and accessible-guide to the science of bakingBaking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.…

Taschenbuch. Zustand: Neu. Understanding Baking - The Art and Science of Baking 3e | The Art and Science of Baking | Joseph Amendola (u. a.) | Taschenbuch | Acknowledgments.Preface.Chapter 1: Wheat and Grain Flours.Chapter 2:Yeast and Chemical Leaveners.Chapter 3: Sugar and Other Sweeteners.Chapter 4: Eggs.Chapter 5: Fats and Oils.Chapter 6: Milk and Dairy Products.Chapter 7: Thickeners: Starches | Englisch | 2002 | John Wiley & Sons Inc | EAN 9780471405467 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…