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9780471405467 - Understanding Baking: the Art and Science of Baking by Joseph Amendola; Nicole Rees; Donald E Lundberg (31 results)
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Condition: Acceptable. This is a paper back book: 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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Understanding Baking : The Art and Science of Baking
Published by Wiley & Sons, Incorporated, John, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Condition: Good. Used book that is in clean, average condition without any missing pages.
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Condition: good. Used may have minimal highlights, annotations, creases, curled corners, writing on some pages, discoloration, dust from shelves, may need batteries.
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Understanding Baking: The Art and Science of Baking
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
US$ 11.22
Convert currencyUS$ 7.61 shipping from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: 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.
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US$ 13.12
Convert currencyUS$ 6.78 shipping from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Very Good. Understanding Baking: The Art and Science of Baking (Hospitality) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
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Understanding Baking: The Art and Science of Baking
Published by John Wiley & Sons, Inc., New Jersey, 2003
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Seller: Clausen Books, RMABA, Colorado Springs, CO, U.S.A.
Association Member: IOBA RMABA
Seller rating 5 out of 5 stars
Wraps. Condition: Near Fine. Drawings (illustrator). 8th Printing. Gift quality copy, textblock is very clean and very tight. All page edges are straight and sound. Beautiful copy. 279pp., including bibliographical references and index. Size: 8vo - over 7¾" - 9¾" tall. Paperback.
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US$ 13.12
Convert currencyUS$ 9.48 shipping from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
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US$ 21.98
Convert currencyUS$ 2.64 shipping within U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 22.13
Convert currencyUS$ 2.64 shipping within U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Understanding Baking (Paperback)
Published by John Wiley & Sons Inc, New York, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Paperback. Condition: new. 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 multiple locations in the US or from the UK, depending on stock availability.
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Understanding Baking: The Art and Science of Baking
Published by John Wiley & Sons Inc. Hoboken, NJ., 2003
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Seller: Richard Peterson-Bookseller, Kingston, ON, Canada
Seller rating 5 out of 5 stars
US$ 15.00
Convert currencyUS$ 13.56 shipping from Canada to U.S.A.Quantity: 1 available
Add to basketSoft cover. Condition: Very Good. 3rd Edition. This bright card cover book has very, very light wear on the cover corners. The contents are clean & unmarked, the binding is tight.
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Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Understanding Baking
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 32.20
Convert currencyUS$ 5.65 shipping from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Understanding Baking
Published by John Wiley and Sons Inc, US, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 4 out of 5 stars
US$ 38.51
Convert currencyFree shipping from United Kingdom to U.S.A.Quantity: 8 available
Add to basketPaperback. Condition: New. 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.
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Paperback. Condition: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks.
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US$ 35.82
Convert currencyUS$ 8.83 shipping from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. viii + 279 Illus.
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Understanding Baking
Published by John Wiley and Sons Ltd, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
US$ 34.28
Convert currencyUS$ 12.31 shipping from Ireland to U.S.A.Quantity: 15 available
Add to basketCondition: 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. . . . .
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Understanding Baking: The Art And Science Of Baking, 3E
Published by John Wiley (Original), 2003
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Paperback. Condition: Good. Light wear from use. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.
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Understanding Baking, 3rd Edition Format: Paperback
Published by John Wiley and Sons
ISBN 10: 0471405469 ISBN 13: 9780471405467
Condition: New.
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Condition: New. pp. viii + 279 Index 3rd Edition.
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Understanding Baking : The Art and Science of Baking
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 29.74
Convert currencyUS$ 20.38 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Understanding Baking
Published by John Wiley and Sons Ltd, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
Condition: 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.
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Understanding Baking : The Art and Science of Baking
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 30.31
Convert currencyUS$ 20.38 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Understanding Baking: The Art and Science of Baking
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 35.59
Convert currencyUS$ 16.27 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Understanding Baking The Art and Science of Baking 3e
Published by John Wiley & Sons Inc, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
US$ 39.72
Convert currencyUS$ 13.58 shipping from United Kingdom to U.S.A.Quantity: 2 available
Add to basketPaperback. Condition: Brand New. 3rd edition. 279 pages. 9.50x6.00x0.75 inches. In Stock.
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US$ 45.76
Convert currencyUS$ 35.74 shipping from Germany to U.S.A.Quantity: 1 available
Add to basketTaschenbuch. Condition: 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.
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Understanding Baking (Paperback)
Published by John Wiley & Sons Inc, New York, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
US$ 34.97
Convert currencyUS$ 50.26 shipping from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: new. 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.
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US$ 30.32
Convert currencyUS$ 55.70 shipping from United Kingdom to U.S.A.Quantity: 2 available
Add to basketCondition: NEW.
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Understanding Baking (Paperback)
Published by John Wiley & Sons Inc, New York, 2002
ISBN 10: 0471405469 ISBN 13: 9780471405467
Language: English
US$ 57.05
Convert currencyUS$ 37.00 shipping from Australia to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: new. 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 Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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US$ 42.90
Convert currencyUS$ 57.43 shipping from Germany to U.S.A.Quantity: 2 available
Add to basketKartoniert / Broschiert. Condition: 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.
