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Understanding Baking The Art and Science of Baking

Understanding Baking The Art and Science of Baking

Author: 

, 


ISBN-13: 

9780471405467


ISBN: 

0471405469


Edition:  3
Pub Date: 
Publisher:  John Wiley & Sons Inc
Summary: Joseph Amendola started out as a pastry apprentice in the 1920s. During a lifelong association with The Culinary Institute of America, he has served as a baking instructor and senior vice president Nicole Rees is a baking instructor and a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art & Design magazines

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295 New from $20.60 112 Used from $8.50 20 Alternate from $51.52
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Product Details
ISBN-13:

9780471405467


ISBN:

0471405469


Edition: 3rd
Pub Date:
Publisher: John Wiley & Sons Inc
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