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Understanding Baking The Art and Science of Baking






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

Amendola, Joseph is the author of Understanding Baking The Art... and Science of Baking, published 2002 under ISBN 9780471405467 and 0471405469. One hundred fifty one Understanding Baking The Art and Science of Baking textbooks are available for sale on ValoreBooks.com, fifty three used from the cheapest price of $7.49, or buy new starting at $19.48. [read more]

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Understanding Baking The Art and Science of Baking

ISBN-13: 9780471405467

ISBN: 0471405469

Edition: 3rd

Pub Date:
Publisher: John Wiley & Sons Inc
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