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Baking Science
Language
German
German
E-book
Adobe ePub DRM
Warum geht der Kuchen nicht richtig auf, fällt zusammen oder wird trocken? Wer die Antworten kennt,...
Full description
Libristo code: 45021315
?
61 b
61 b
25.32
€
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Immediate digital delivery
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Paperback
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Warum geht der Kuchen nicht richtig auf, fällt zusammen oder wird trocken? Wer die Antworten kennt, bei dem bleiben perfekte Backwaren kein Zufall, sondern werden zur Regel. Ganz nach dem Motto »Gefahr erkannt, Gefahr gebannt«. Dieses Buch beinhaltet das nötig Know-how. Es erklärt einfach verständlich und in anschaulichen Illustrationen, wie Eier Struktur geben, worauf es beim Mehl ankommt oder warum Apfelessig die Textur verbessert. Let's bake!
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About the book
Full name
Baking Science
Author
Dikla Levy Frances
Language
German
German
Binding
E-book - Adobe ePub DRM
Date of issue
2023
EAN
9783959618274
Libristo code
45021315
Publishers
Christian Verlag
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