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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
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- 90% New Content. Brings food science to the pastry chef in a way that is concise and informative.
- Strong New Author. Written by a contributor to Chocolatier and Pastry Art and Design, this book will remain concise but will be guided by contemporary baking and pastry research and practice.
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