Overview
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
This book title, Understanding Baking (The Art and Science of Baking), ISBN: 9780471405467, by Joseph Amendola, Nicole Rees, published by Wiley (September 23, 2002) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
Unlike Amazon and other retailers who may also offer Understanding Baking (The Art and Science of Baking) books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy.
Prefer to work with a human being when you order Understanding Baking (The Art and Science of Baking) books in bulk? Our Book Specialists are standing by Monday-Friday 8-5 PST, ready to help!