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John Wiley & Sons Inc, Date: 2010. Paperback. New. 3rd edition. 516 pages. 11.00x8.75x1.25 inches. 2010. John Wiley & Sons Inc ISBN 0470392673 9780470392676 [GB]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons Inc, New York] Softcover 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 ...
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons Inc, New York] Softcover 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 ...
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons Inc, New York] Softcover 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 ...
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons Inc Nov 2010] Softcover Neuware - An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe 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 goods\* Practical exercises and experiments that vividly illustrate how different ingredients function\* Photographs and illustrations that show the science of baking at work\* End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. [Einbeck, Germany] [Publication Year: ...
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons Inc Nov 2010] Softcover Neuware - An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe 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 goods\* Practical exercises and experiments that vividly illustrate how different ingredients function\* Photographs and illustrations that show the science of baking at work\* End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. [Einbeck, Germany] [Publication Year: ...
Paperback / softback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; 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 incr ISBN 0470392673 9780470392676 [GB]
John Wiley & Sons Inc, Date: 2010. Paperback. New. 3rd edition. 516 pages. 11.00x8.75x1.25 inches. 2010. John Wiley & Sons Inc ISBN 0470392673 9780470392676 [GB]
John Wiley & Sons 11/5/2010 12: 00: 00 AM 3rd Edition Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
John Wiley & Sons 11/5/2010 12: 00: 00 AM 3rd Edition Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley and Sons] Softcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons, Limited] Softcover Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. [Grandview Heights, OH, U.S.A.] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons, Limited] Softcover Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. [Grandview Heights, OH, U.S.A.] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons, Limited] Softcover 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. [Suffolk, United Kingdom] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons, Limited] Softcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!! [Suffolk, United Kingdom] [Publication Year: 2010]
Hoboken, New Jersey, USA: John Wiley & Sons, Date: 2010. 3rd Edition . Soft cover. Near Fine. 4to - over 9¾ - 12" tall. 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. 2010. John Wiley & Sons ISBN 0470392673 9780470392676 [CA]
John Wiley & Sons, Date: 2010-11-08. 3rd. paperback. Good. 8x1x10. Ex-library with usual markings (date due slip, stickers, stamps, etc..). Edge wear and creasing to covers and pages. Binding is secure, but there is some spine creasing. No markings to pages. Our feedback says it all! Feel confident when you order from Hilltop Book Shop. 2010. John Wiley & Sons ISBN 0470392673 9780470392676 [US]
John Wiley & Sons, Date: 2010-11-09. Paperback. Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLYNO ACCESS CODE, NO CD, Ships with Emailed Tracking 2010. John Wiley & Sons ISBN 0470392673 9780470392676 [US]
John Wiley & Sons, Date: 2010 3rd edition soft cover in fine condition. 3rd Edition. Soft cover. Fine. 2010. John Wiley & Sons ISBN 0470392673 9780470392676 [US]
John Wiley & Sons. 3rd. Good. Good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported John Wiley & Sons ISBN 0470392673 9780470392676 [US]
John Wiley & Sons 11/9/2010 3rd ed. Paperback or Softback New in New jacket How Baking Works: Exploring the Fundamentals of Baking Science (Paperback or Softback)
Paperback / softback. 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. ISBN 0470392673 9780470392676 [GB]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons] Softcover Special order direct from the distributor [Victoria, BC, Canada] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons] Softcover Book may contain some writing, highlighting, and or cover damage. Shipped fast and reliably! [Phoenix, AZ, U.S.A.] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons] Softcover Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. [Tucson, AZ, U.S.A.] [Publication Year: 2010]
ISBN10: 0470392673, ISBN13: 9780470392676, [publisher: John Wiley & Sons] Softcover New! This book is in the same immaculate condition as when it was published [Tucson, AZ, U.S.A.] [Publication Year: 2010]
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