{"product_id":"understanding-baking-the-art-and-science-of-baking","title":"Understanding Baking: The Art and Science of Baking","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joseph Amendola\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Wiley\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e 3\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 288\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 23-09-2002\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart Number:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e About the Author      Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.      Product Description       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\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9780471405467\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 9.1 x 6.1 x 0.7 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":42442983342334,"sku":"0471405469","price":25.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0414\/0200\/7704\/products\/51ilgh1BLhL.jpg?v=1644698342","url":"https:\/\/pennypart.com\/products\/understanding-baking-the-art-and-science-of-baking","provider":"PENNYPART.COM","version":"1.0","type":"link"}