Understanding Baking: The Art and Science of Baking by Joseph Amendola and Nicole Rees
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1280364793
- ISBN 13 9781280364792
- Published Mar 01 2003
- Format eBook
- Page Count 290
- Language English
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons
Other cookbooks by this author
- The Advanced Pastry Chef: With Baker's Manual
- The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques
- Baker's Manual
- The Baker's Manual: 150 Master Formulas for Baking
- The Baker's Manual for Quantity Baking and Pastry Making
- Baker's Manual for Quantity Baking and Pastry Making
- The Baker's Manual, Fifth Edition: 150 Master Formulas for Baking
- The Baker's Manual, Fifth Edition: 150 Master Formulas for Baking
- The Baker's Manual, Fourth Edition
- Baking, Unplugged
- BSG--Cali Baking Set
- Ice Carving Made Easy
- Ice Carving Made Easy (Hospitality, Travel & Tourism)
- Professional Baking
- Professional Baking
- Professional Chef Baking Recipes
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry
- Set for Conestoga College: Professional Cooking for Canadian Chefs, 5th Ed., Text & Study Guide; Baker's Manual, 5th Ed.; And Culinary Math, 2nd Ed.
- Tastes and Tales of a Chef, A Culinary Journey with Mr. A
- Understanding Baking
- Understanding Baking
- Understanding Baking
- Understanding Baking
- Understanding Baking: The Art and Science of Baking
- Understanding Baking
- Understanding Baking
- Understanding Baking
- Understanding Baking 2e /Baker's Man Set
- Understanding Baking, Third Edition: The Art and Science of Baking
