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Textbook
Understanding Baking: The Art and Science of Baking, 3rd EditionISBN: 978-0-471-40546-7
Paperback
288 pages
September 2002, ©2003
 Other Available Formats: E-book, Wiley E-Text
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Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
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