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How Baking Works: Exploring the Fundamentals of Baking Science
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: 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.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: Dream Books Co., Denver, CO, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly!
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: 2nd Life Books, Burlington, NJ, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: very_good. Used book in very good condition. May have some minor wear. May NOT include discs, or access code or other supplemental material. Ships directly from Amazon and is eligible for Prime or super saver FREE shipping. We ship Monday-Saturday and respond to inquiries within 24 hours.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: Goodwill Books, Hillsboro, OR, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Signs of wear and consistent use.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: Shakespeare Book House, Rockford, IL, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: very_good. The book is clean and shows minor shelf ware,
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Paperback. Condizione: 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!
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: clickgoodwillbooks, Indianapolis, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: 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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How Baking Works: Exploring the Fundamentals of Baking Science
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: 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. Workbook.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: Zoom Books Company, Lynden, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: 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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How Baking Works : Exploring the Fundamentals of Baking Science
Lingua: Inglese
Editore: Wiley & Sons, Incorporated, John, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Da: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: School Library Book Sales, Pomona, CA, U.S.A.
Valutazione del venditore 3 su 5 stelle
Condizione: Fine. Overstock school book. Multiple copies available. Rebound by a professional bindery. New cover, property box and strong binding. May still have some writing on inside pages and school barcode. Otherwise in Like New condition.
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How Baking Works: Exploring the Fundamentals of Baking Science Figoni, Paula I.
Da: Sparrow Reads, Edgewood, NM, U.S.A.
Valutazione del venditore 5 su 5 stelle
Soft cover. Condizione: New. 0.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: CollegePoint, Inc, Jamestown, TN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: 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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EUR 42,36
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: California Books, Miami, FL, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New.
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Paperback. Condizione: new. New Copy. Customer Service Guaranteed.
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How Baking Works (Paperback)
Lingua: Inglese
Editore: John Wiley & Sons Inc, New York, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: 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. Condizione: new. New Copy. Customer Service Guaranteed.
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Condizione: New.
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How Baking Works
Lingua: Inglese
Editore: John Wiley and Sons Inc, US, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Paperback. Condizione: 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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Paperback. Condizione: new. New Copy. Customer Service Guaranteed.
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Da: Russell Books, Victoria, BC, Canada
Valutazione del venditore 5 su 5 stelle
EUR 40,75
Spedizione EUR 17,59
Spedito da Canada a U.S.A.Quantità: 9 disponibili
Aggiungi al carrelloPaperback. Condizione: New. Special order direct from the distributor.
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How Baking Works
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 50,86
Spedizione EUR 8,86
Spedito da Regno Unito a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloPAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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How Baking Works
Lingua: Inglese
Editore: John Wiley and Sons Inc, US, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 62,93
Spedizione gratuita
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloPaperback. Condizione: 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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How Baking Works: Exploring the Fundamentals of Baking Science (Paperback or Softback)
Lingua: Inglese
Editore: John Wiley & Sons 11/9/2010, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Da: BargainBookStores, Grand Rapids, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback or Softback. Condizione: New. How Baking Works: Exploring the Fundamentals of Baking Science. Book.
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How Baking Works: Exploring the Fundamentals of Baking Science (eng)
Da: Brook Bookstore On Demand, Napoli, NA, Italia
Valutazione del venditore 5 su 5 stelle
EUR 51,44
Spedizione EUR 11,00
Spedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: new.
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EUR 64,40
Spedizione EUR 2,64
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. Brand new! Please provide a physical shipping address.
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EUR 48,94
Spedizione EUR 17,98
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloPaperback. Condizione: New.
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How Baking Works: Exploring the Fundamentals of Baking Science
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 53,86
Spedizione EUR 13,91
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New. In.
