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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. 3rd Edition

4.5 out of 5 stars 69 customer reviews
ISBN-13: 978-0470392676
ISBN-10: 0470392673
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Book Condition: 3rd Edition, as shown. All of the pages are unmarked, and the binding is sound. There are some scuffing marks in the upper margins of the first two pages. The cover shows minor wear including a crease mark across the upper corner on the front. BOOK ONLY -- IF CAME WITH ANY SUPPLEMENTS SUCH AS A CD-ROM, STUDY GUIDE, OR ACCESS CODE, THEY ARE NOT INCLUDED. 100% Lifetime Positive Feedback (over 4500 ratings)!!
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Comment: 3rd Edition, as shown. All of the pages are unmarked, and the binding is sound. There are some scuffing marks in the upper margins of the first two pages. The cover shows minor wear including a crease mark across the upper corner on the front. BOOK ONLY -- IF CAME WITH ANY SUPPLEMENTS SUCH AS A CD-ROM, STUDY GUIDE, OR ACCESS CODE, THEY ARE NOT INCLUDED. 100% Lifetime Positive Feedback (over 4500 ratings)!!
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Product details

  • Paperback: 516 pages
  • Publisher: John Wiley & Sons; 3rd edition (November 9, 2010)
  • Language: English
  • ISBN-10: 0470392673
  • ISBN-13: 978-0470392676
  • Product Dimensions: 8.4 x 1 x 10.7 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Best Sellers Rank: #43,225 in Books (See Top 100 in Books)
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