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9780470392676 - How Baking Works: Exploring the Fundamentals of Baking Science di Figoni, Paula (41 risultati)
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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, 3rd edition.
Da: Textbook Campus, Lexington, KY, U.S.A.
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: 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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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
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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How Baking Works : Exploring the Fundamentals of Baking Science
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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How Baking Works : Exploring the Fundamentals of Baking Science
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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EUR 42,25
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, 3rd edition.
Da: Textbooks_Source, Columbia, MO, U.S.A.
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: 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: 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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How Baking Works: Exploring the Fundamentals of Baking Science - Third Edition.
Lingua: Inglese
Editore: John Wiley & Sons, Hoboken, New Jersey, USA, 2010
ISBN 10: 0470392673 ISBN 13: 9780470392676
Da: Post Horizon Booksellers, Nokomis, SK, Canada
Membro dell'associazione: ABAC ILAB IOBA
Valutazione del venditore 5 su 5 stelle
EUR 31,86
Spedizione EUR 16,24
Spedito da Canada a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloSoft cover. Condizione: Near Fine. 3rd Edition. xi, 516pp. photos, explanatory figures. Photo illustrated wrapper is clean and without wear. Binding square and not creased. Quarto. End-of-chapter review questions unmarked.
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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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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 40,64
Spedizione EUR 17,55
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 50,77
Spedizione EUR 8,84
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 62,77
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 64,23
Spedizione EUR 2,63
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 48,85
Spedizione EUR 17,95
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 53,76
Spedizione EUR 13,88
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New. In.
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How Baking Works : Exploring the Fundamentals of Baking Science
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 50,76
Spedizione EUR 17,38
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New.
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How Baking Works : Exploring the Fundamentals of Baking Science
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 52,37
Spedizione EUR 17,38
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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EUR 63,98
Spedizione EUR 7,53
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New. pp. xi + 516 Illus.
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How Baking Works
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Valutazione del venditore 5 su 5 stelle
EUR 59,58
Spedizione EUR 10,50
Spedito da Irlanda a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloCondizione: 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. . . . .
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How Baking Works Exploring the Fundamentals of Baking Science, 3e
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 56,97
Spedizione EUR 17,38
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Brand New. 3rd edition. 516 pages. 11.00x8.75x1.25 inches. In Stock.
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09)
Da: Chiron Media, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 57,45
Spedizione EUR 17,95
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloPaperback. Condizione: New.
