3rd Edition
Paperback (27 Sep 2002)
Save $10.30
Includes delivery to the United States
10+ copies available online - Usually dispatched within two working days
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.
| ISBN: | 9780471405467 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 27 Sep 2002 |
| Edition: | 3rd Edition |
| DEWEY: | 641.815 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 279 |
| Weight: | 402g |
| Height: | 235mm |
| Width: | 155mm |
| Spine width: | 19mm |
$2.87off
Paperback
Published 22 Jun 2023
Save $2.87
