{"product_id":"understanding-baking-the-art-and-science-of-baking","title":"Understanding Baking: The Art and Science of Baking","description":"\u003cp\u003e\u003cstrong\u003eBook info:\u003c\/strong\u003e Understanding Baking: The Art and Science of Baking (Kindle, 288 pages) – Wiley, 2002. Language: English.\u003c\/p\u003e\n \u003cp\u003e Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice. \u003c\/p\u003e  ","brand":"Joseph Amendola, Nicole Rees","offers":[{"title":"Default Title","offer_id":46070078898410,"sku":"9780471405467","price":19.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/5301\/6298\/files\/61JxU-S_DRL._SY522.jpg?v=1781241984","url":"https:\/\/textbookme.store\/products\/understanding-baking-the-art-and-science-of-baking","provider":"TextbookMe","version":"1.0","type":"link"}