Description: Note: Any images shown are stock photographs and product may differ from what is shown. You are purchasing a Acceptable copy of 'How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.'Condition Notes: Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved, dog eared or creased page s ; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.
Price: 28.57 USD
Location: Racine, Wisconsin
End Time: 2025-01-24T16:43:29.000Z
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
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Release Year: 2010
Book Title: How Baking Works: Exploring the Fundamentals of Baking Science...
Number of Pages: 528 Pages
Language: English
Publication Name: How Baking Works : Exploring the Fundamentals of Baking Science
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2010
Subject: Methods / Baking
Item Height: 1.2 in
Item Weight: 34.5 Oz
Type: Textbook
Author: Paula I. Figoni
Item Length: 10.8 in
Subject Area: Cooking
Item Width: 8.4 in
Format: Trade Paperback
