Title
Understanding Baking: The Art and Science of Baking,New
Delivery time: 8-12 business days (International)
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the primary focus of 'Understanding Baking: The Art and Science of Baking'? A: The book primarily focuses on the science behind baking and pastry, providing essential knowledge that pastry chefs need to create effectively.
- Q: Who is the author of this baking book? A: The author of 'Understanding Baking: The Art and Science of Baking' is Joseph Amendola.
- Q: What are the key topics covered in the book? A: Key topics include the basic science of baking, contemporary baking practices, and pastry research, all aimed at improving the reader's understanding of baking techniques.
- Q: How many pages does the book contain? A: The book contains 288 pages.
- Q: What is the binding type of this book? A: The book is available in paperback binding.
- Q: When was the latest edition of the book published? A: The latest edition of the book was published on September 23, 2002.
- Q: Is this book suitable for beginners in baking? A: Yes, the book is designed to be accessible for beginners while providing in-depth knowledge beneficial for more experienced bakers.
- Q: What edition is 'Understanding Baking: The Art and Science of Baking'? A: This book is the third edition.
- Q: What condition is the book in? A: The book is brand new.
- Q: Can this book help with both baking and pastry skills? A: Yes, it covers both baking and pastry skills, making it a comprehensive resource for those interested in both areas.