9780470392676 - how baking works: exploring the fundamentals of baking science de figoni, paula i. (40 resultados)
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Librería: Zoom Books Company, Lynden, WA, Estados Unidos de AmericaZoom Books Company
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EUR 23,04
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Condición: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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Librería: Textbook Campus, Lexington, KY, Estados Unidos de AmericaTextbook Campus
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EUR 20,49
Envío por EUR 4,35Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
paperback. Condición: Acceptable. Assume it may have one of the following conditions; Light water staining/damage, but not enough to affect the usage of the book, a cover that has been taped or repaired, repaired binding and/or highlighting and annotations throughout, but the book will get you through a term. If you are a picky…buyer you probably want to look for a more expensive book. All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly!EM.
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Librería: School Library Book Sales, Pomona, CA, Estados Unidos de AmericaSchool Library Book Sales
Contactar con el vendedorVendedor de 3 estrellasCondición: Usado - Excelente
EUR 25,95
Envío por EUR 4,36Se envía dentro de Estados Unidos de AmericaCantidad disponible: 10 disponibles
Condición: Fine. Overstock school book. Multiple copies available. Rebound by a professional bindery. New cover, property box and strong binding. May still have some writing on inside pages and school barcode. Otherwise in Like New condition.
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Librería: WeBuyBooks, Rossendale, LANCS, Reino UnidoWeBuyBooks
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EUR 26,50
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Condición: Very Good. Most items will be dispatched the same or the next working day. A copy that 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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Librería: CollegePoint, Inc, Jamestown, TN, Estados Unidos de AmericaCollegePoint, Inc
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EUR 33,25
Envío por EUR 6,09Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: Good. 3rd Edition. We only honor returns for quality issues and won't accept reasons such as 'change my mind', 'find a better price', or 'school book requirement change', etc.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 39,35
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Condición: As New. Unread book in perfect condition.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 39,68
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Condición: New.
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 42,06
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Condición: New.
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Librería: Textbooks_Source, Columbia, MO, Estados Unidos de AmericaTextbooks_Source
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EUR 40,97
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paperback. Condición: New. 3rd. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 46,73
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Condición: New.
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Librería: Post Horizon Booksellers, Nokomis, SK, CanadaPost Horizon Booksellers
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EUR 31,70
Envío por EUR 16,14Se envía de Canada a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Soft cover. Condición: Near Fine. 3rd Edition. xi, 516pp. photos, explanatory figures. Photo illustrated wrapper is clean and without wear. Binding square and not creased. Quarto. End-of-chapter review questions unmarked.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 49,86
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. 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 c…hemical 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: GoldBooks, Denver, CO, Estados Unidos de AmericaGoldBooks
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 46,73
Envío por EUR 4,80Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. New Copy. Customer Service Guaranteed.
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Librería: eCampus, Lexington, KY, Estados Unidos de AmericaeCampus
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EUR 49,45
Envío por EUR 3,48Se envía dentro de Estados Unidos de AmericaCantidad disponible: 5 disponibles
Condición: New.
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 56,35
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 6 disponibles
Paperback. Condición: New. 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 rea…ction, 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-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.
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 40,39
Envío por EUR 17,44Se envía de Canada a Estados Unidos de AmericaCantidad disponible: 10 disponibles
Paperback. Condición: New. Special order direct from the distributor.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 50,49
Envío por EUR 8,79Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 15 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 62,76
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Paperback. Condición: New. 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 rea…ction, 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-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.
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 63,20
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 5 disponibles
Paperback or Softback. Condición: New. How Baking Works: Exploring the Fundamentals of Baking Science. Book.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contactar con el vendedorVendedor de 3 estrellasCondición: Nuevo
EUR 51,20
Envío por EUR 11,00Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new.
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Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 63,84
Envío por EUR 2,62Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Brand new! Please provide a physical shipping address.
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Librería: Chiron Media, Wallingford, , Reino UnidoChiron Media
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 48,58
Envío por EUR 17,85Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Paperback. Condición: New.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 53,46
Envío por EUR 13,80Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. In.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 50,48
Envío por EUR 17,28Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 52,05
Envío por EUR 17,28Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 63,58
Envío por EUR 7,49Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. pp. xi + 516 Illus.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 59,58
Envío por EUR 10,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: 15 disponibles
Condición: New. 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. Num Pages: 528…pages, Illustrations. BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 276 x 215 x 31. Weight in Grams: 1210. . 2010. 3rd Edition. Paperback. . . . .
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 56,66
Envío por EUR 17,28Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: Brand New. 3rd edition. 516 pages. 11.00x8.75x1.25 inches. In Stock.
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Librería: Chiron Media, Wallingford, , Reino UnidoChiron Media
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 57,13
Envío por EUR 17,85Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Paperback. Condición: New.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 43,28
Envío por EUR 32,28Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. 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 c…hemical 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
