Description: "How Baking Works: Exploring the Fundamentals of Baking Science", second edition, by Paula Figoni. Paperback in excellent condition, tiny bent corner on front cover. I welcome offers on this item! However I decline significantly lowball offers. Please allow up to 3 business days for shipping. If this poses a hardship feel free to email me, I am sure we can work something out. COMBINED SHIPPING: I would be happy to combine shipping to save you money. You can either email to tell me you are finished ordering and allow time for me to send an invoice with combined shipping or you can pay immediately and I will refund any excess postage when I ship. It’s always a good idea to email me ASAP if you have ordered more than one item as I might not catch this. I can allow a few days for adding to your order, but not as long as a week. Email me with any questions.
Price: 30 USD
Location: Manassas, Virginia
End Time: 2025-01-19T22:07:28.000Z
Shipping Cost: 6.5 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Subject Area: Cooking
Publication Name: How Baking Works
Publisher: Wiley & Sons, Incorporated, John
Item Length: 10.9 in
Subject: Methods / Baking
Publication Year: 2007
Type: Textbook
Format: Trade Paperback
Language: English
Item Height: 0.9 in
Author: Paula I. Figoni
Features: Revised
Item Weight: 33.8 Oz
Item Width: 8.6 in
Number of Pages: 416 Pages
