117939
9780471405467
Understanding Baking The Art and Science of Baking
by Amendola, Joseph, Rees, Nicole
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About this item
- Condition: Acceptable
- Provider: Read A Book Contact
- Provider Rating: 81%
- Ships From: Multiple Locations
- Shipping: Standard
- Comments: IMP: Acceptable- Do not include ACCESS CODE, CD-ROM or companion materials even if stated in item title. It may contain highlighting/markings throughout, and the covers and corners may show shelf wear. Corners, pages may be dent. All text is legible. 27
Product details
- ISBN-13: 9780471405467
- ISBN: 0471405469
- Edition: 3
- Publication Date: 2002
- Publisher: John Wiley & Sons Inc
AUTHOR
SUMMARY
Joseph Amendola started out as a pastry apprentice in the 1920s. During a lifelong association with The Culinary Institute of America, he has served as a baking instructor and senior vice president Nicole Rees is a baking instructor and a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art & Design magazinesAmendola, Joseph is the author of 'Understanding Baking The Art and Science of Baking', published 2002 under ISBN 9780471405467 and ISBN 0471405469.
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