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Paula Figoni/ Tish Boyle/ Timothy Moriarty/ Michael Schneider (INT) (1)

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1.How Baking Works: Exploring the Fundamentals of Baking Science

作者:Paula Figoni  出版社:John Wiley & Sons Inc  出版日:2010/10/22

The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing t

定價:1800元  優惠價: 91620元 

無庫存,下單後進貨(等候期約30-45個工作天)

2.How Baking Works/ Grand Finales ― Exploring the Fundamentals of Baking Science/ The Art of the Plated Dessert

作者:Paula Figoni; Tish Boyle; Timothy Moriarty; Michael Schneider (INT)  出版社:John Wiley & Sons Inc  出版日:2011/04/25 裝訂:平裝

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction

定價:4538元  優惠價: 94084元 

若需訂購本書,請電洽網路書店客服02-25006600(分機130、131)。