Understanding baking
By Joseph Amendola
"Understanding baking" is published by Van Nostrand Reinhold 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: Van Nostrand Reinhold
- 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: OL1719049M - OL3469009W
- Online Computer Library Center (OCLC) ID: 26095672
- Library of Congress Control Number (LCCN): 92021875
- ISBN-10: 0442009674
- All ISBNs: 0442009674
AI-generated Review of “Understanding baking”:
Snippets and Summary:
Any discussion of baking must begin with its most elemental ingredient: wheat flour.
Read “Understanding baking”:
Read “Understanding baking” by choosing from the options below.
Search for “Understanding baking” downloads:
Visit our Downloads Search page to see if downloads are available.
Borrow "Understanding baking" Online:
Check on the availability of online borrowing. Please note that online borrowing has copyright-based limitations and that the quality of ebooks may vary.
- Is Online Borrowing Available: Yes
- Preview Status: restricted
- Check if available: The Open Library & The Internet Archive
Find “Understanding baking” in Libraries Near You:
Read or borrow “Understanding baking” from your local library.
- The WorldCat Libraries Catalog: Find a copy of “Understanding baking” at a library near you.
Buy “Understanding baking” online:
Shop for “Understanding baking” on popular online marketplaces.