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Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100470392673
ISBN-139780470392676
eBay Product ID (ePID)102869394
Product Key Features
Number of Pages528 Pages
Publication NameHow Baking Works : Exploring the Fundamentals of Baking Science
LanguageEnglish
SubjectMethods / Baking
Publication Year2010
TypeTextbook
Subject AreaCooking
AuthorPaula I. Figoni
FormatTrade Paperback
Dimensions
Item Height1.2 in
Item Weight40.9 Oz
Item Length10.7 in
Item Width8.5 in
Additional Product Features
Edition Number3
Intended AudienceCollege Audience
LCCN2010-006497
Dewey Edition22
IllustratedYes
Dewey Decimal641.7
SynopsisAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience., Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important., An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
LC Classification NumberTX763.F54 2011
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 29. Okt. 2020
perfect book
Awesome!!!!!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 29. Mär. 2017
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Excellent,just love it 😘Bestätigter Kauf: JaArtikelzustand: Neu
