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Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons
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Type: BOOK - Published: 2010-12 - Publisher:
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a ma
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Type: BOOK - Published: 2004 - Publisher:
Presents a comprehensive guide to the science of baking, and describes the reactions ingredients undergo during the baking process.
Language: en
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Type: BOOK - Published: 2014-06-03 - Publisher:
Language: en
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Pages: 256
Type: BOOK - Published: 2015-03-12 - Publisher: Random House
I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macaron