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Understanding baking : the art and science of baking / Joseph Amendola and Nicole Rees.
Material type:
TextPublication details: New Jersey: John Wiley & Sons, Inc., 2003.Edition: 3rd edDescription: viii, 279 p.: ill.; 24 cmISBN: - 0471405469
- Res 641 815 Am34 2003
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 641 815 Am34 2003 (Browse shelf(Opens below)) | Available | RES 002270 |
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| RES 641.622 C4865 2012 Taste buds and molecules : the art and science of food, wine, and flavor / | RES 641.7 L552 2012 Garde manger : cold kitchen fundamentals / | RES 641.8 So392 2008 About professional baking / | RES 641 815 Am34 2003 Understanding baking : the art and science of baking / | RES 641 815 F468 2004 How baking works : exploring the fundamentals of baking science / | RES 641 815 H178 2004 Bread : a baker's book of techniques and recipes / | RES 641.815 W4581 2017 Professional bread baking / |
Includes bibliographical references and index.
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