The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (The Science of Food)
Oferta
Disponible.
Precio:
-12%
Q364.00
Precio recomendado:
Q414.00
Garantía:
Verifica las políticas de Tienda Mundial
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Ingresa el número de tu tarjeta en los detalles de pago para ver el monto total a pagar.
| Cuotas | Monto |
| 3 (Sin recargo) | Q121.33 |
| 6 (Sin recargo) | Q60.67 |
| 10 | Q38.58 |
| 12 | Q32.46 |
| 15 | Q26.09 |
| 18 | Q21.94 |
| 24 | Q17.06 |
| 36 | Q11.48 |
| 48 | Q8.68 |
| Cuotas | Monto |
| 3 (Sin recargo) | Q121.33 |
| 6 (Sin recargo) | Q60.67 |
| 10 (Sin recargo) | Q36.40 |
| 12 (Sin recargo) | Q30.33 |
| 15 | Q25.97 |
| 18 | Q21.64 |
| 24 | Q16.34 |
| 36 | Q11.25 |
| Cuotas | Monto |
| 3 | Q128.31 |
| 6 | Q64.91 |
| 10 | Q39.04 |
| 12 | Q32.76 |
| 18 | Q22.65 |
| 24 | Q17.06 |
| 36 | Q11.43 |
| Cuotas | Monto |
| 3 (Sin recargo) | Q121.33 |
| 6 (Sin recargo) | Q60.67 |
| 10 (Sin recargo) | Q36.40 |
| 12 (Sin recargo) | Q30.33 |
| 15 (Sin recargo) | Q24.27 |
| 18 (Sin recargo) | Q20.22 |
| 24 | Q16.23 |
| 36 | Q10.82 |
| 48 | Q8.11 |
| Cuotas | Monto |
| 2 (Sin recargo) | Q182.00 |
| 3 (Sin recargo) | Q121.33 |
| 6 | Q64.00 |
| 10 | Q38.58 |
| 12 | Q32.46 |
| 15 | Q26.33 |
| 18 | Q22.35 |
| Cuotas | Monto |
| 2 (Sin recargo) | Q182.00 |
| 3 (Sin recargo) | Q121.33 |
| 6 | Q64.00 |
| 10 | Q38.58 |
| 12 | Q32.46 |
| 15 | Q26.33 |
| 18 | Q22.35 |
| 24 | Q17.06 |
| 36 | Q11.43 |
| 48 | Q8.61 |
| Cuotas | Monto |
| 3 (Sin recargo) | Q121.33 |
| 6 (Sin recargo) | Q60.67 |
| 10 (Sin recargo) | Q36.40 |
| 12 (Sin recargo) | Q30.33 |
| 15 | Q25.60 |
| 18 | Q21.54 |
| 24 | Q16.53 |
| 36 | Q11.32 |
| 48 | Q8.49 |
| Cuotas | Monto |
| 3 (Sin recargo) | Q121.33 |
| 6 | Q64.00 |
| 10 | Q38.58 |
| 12 | Q32.46 |
| 15 | Q26.33 |
| 18 | Q22.35 |
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Producto de importación, vendido por Amazon y transportado desde Miami. Cómpralo hoy y recibe en los próximos 6-12 días hábiles.
- “An essential book for anyone looking to understand and improve their baking” Tom Kerridge “Part masterclass, part laboratory, and totally inspiring. Matt Adlard brings clarity and precision to the mysteries of baking, showing not just how to make something work, but why it works” Helen Goh Discover the secrets of the professionals to achieve perfect bakes, every time Whether youre a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard – bestselling author, self-taught baker, and pastry chef – demystifies the science behind your favorite bakes, so you can recreate them in your own kitchen with show-stopping results. With more than 50 recipes – including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll – plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough bread: this comprehensive baking book is everything you need to understand and explore the art and science of baking. Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen soufflés and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants. Dive into the chemistry of ingredients – with detailed illustrations and microscopic imagery – learn how to master your oven, and unlock essential techniques to create unbeatable flavor and finesse at home.
* Precio y unidades sujetos a revisión de Pacifiko
100% de Compra Protegida.
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Productos originales | Pagos seguros
Información del producto
| PID | YjIyNDhhMz |
| Número de modelo | 0593961137 |
| Garantía | 7 días sujeto a las políticas de Tienda Mundial |
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