Understanding baking
By Joseph Amendola
"Understanding baking" is published by John Wiley & Sons, Inc. in 1992 - New York, it has 299 pages and the language of the book is English.
“Understanding baking” Metadata:
- Title: Understanding baking
- Author: Joseph Amendola
- Language: English
- Number of Pages: 299
- Publisher: John Wiley & Sons, Inc.
- Publish Date: 1992
- Publish Location: New York
“Understanding baking” Subjects and Themes:
- Subjects: ➤ Cooking & Food - Baking - Nonfiction - Cuisson au four - COOKING - Courses & Dishes - Bread
Edition Specifications:
- Pagination: xii, 299 p. :
Edition Identifiers:
- The Open Library ID: OL22857454M - OL3469009W
- ISBN-10: 0471284572
- All ISBNs: 0471284572
AI-generated Review of “Understanding baking”:
Snippets and Summary:
Any discussion of baking must begin with its most elemental ingredient: wheat flour.
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