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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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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.
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