Picture 1 of 14
Gallery
Picture 1 of 14
Have one to sell?
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition
US $19.98
ApproximatelyRM 84.82
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Shipping:
US $5.97 (approx RM 25.34) USPS Media MailTM.
Located in: Cincinnati, Ohio, United States
Delivery:
Estimated between Wed, 13 Aug and Sat, 16 Aug to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:277087968864
Item specifics
- Condition
- ISBN
- 9780470392676
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470392673
ISBN-13
9780470392676
eBay Product ID (ePID)
102869394
Product Key Features
Number of Pages
528 Pages
Publication Name
How Baking Works : Exploring the Fundamentals of Baking Science
Language
English
Subject
Methods / Baking
Publication Year
2010
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
1.2 in
Item Weight
40.9 Oz
Item Length
10.7 in
Item Width
8.5 in
Additional Product Features
Edition Number
3
Intended Audience
College Audience
LCCN
2010-006497
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.7
Synopsis
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience., Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important., An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
LC Classification Number
TX763.F54 2011
Item description from the seller
Seller feedback (1,102)
- u***f (716)- Feedback left by buyer.Past monthVerified purchase😀😀😀😀😀😀😀
- 2***0 (2481)- Feedback left by buyer.Past monthVerified purchaseNew condition. Fast shipping, package well
- t***q (651)- Feedback left by buyer.Past monthVerified purchaseThank you for the fast delivery! Shoes arrived in great condition just as described. A+
More to explore :
- 1st Edition Baking Antiquarian & Collectible Books,
- 1st Edition Hardcover Baking Antiquarian & Collectible Books,
- 1st Edition Original Baking Antiquarian & Collectible Books,
- 1st Edition Cooking Baking Antiquarian & Collectible Books,
- 1st Edition Baking Antiquarian & Collectible Books in English,
- Cookbooks Baking Nonfiction Books & Fiction,
- Adults Baking Nonfiction Books & Fiction,
- Baking Nonfiction Books & Fiction Illustrated,
- Food & Drink Baking Nonfiction Books & Fiction,
- Young Adults Fiction Books & Baking Nonfiction
Seller feedback (1,102)
- u***f (716)- Feedback left by buyer.Past monthVerified purchase😀😀😀😀😀😀😀
- 2***0 (2481)- Feedback left by buyer.Past monthVerified purchaseNew condition. Fast shipping, package well
- t***q (651)- Feedback left by buyer.Past monthVerified purchaseThank you for the fast delivery! Shoes arrived in great condition just as described. A+