ISBN10: 0471405469, ISBN13: 9780471405467, [publisher: John Wiley & Sons Inc, New York] Softcover Paperback. Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice. Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
[Stevenage, United Kingdom] [Publication Year: 2002]
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ISBN10: 0471405469, ISBN13: 9780471405467, [publisher: John Wiley and Sons Ltd] Softcover 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. . . . .
[Galway, GY, Ireland] [Publication Year: 2002]

ISBN10: 0471405469, ISBN13: 9780471405467, [publisher: Wiley 2002-09-27, Hoboken, N.J.] Softcover Language: ENG
[London, United Kingdom] [Publication Year: 2002]

ISBN10: 0471405469, ISBN13: 9780471405467, [publisher: John Wiley & Sons] Softcover 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.
[Greven, Germany] [Publication Year: 2002]
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Wiley 2002 3rd ed. Trade paperback 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.....We ship daily from our Bookshop.