| Understanding Baking: The Art and Science of Baking Contributor(s): Amendola, Joseph (Author), Rees, Nicole (Author) |
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ISBN: 0471405469 ISBN-13: 9780471405467 Publisher: Wiley OUR PRICE: $27.90 Product Type: Paperback - Other Formats Published: September 2002 Annotation: The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking. |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Baking - Cooking | Courses & Dishes - Bread |
| Dewey: 641.815 |
| LCCN: 2002028887 |
| Physical Information: 0.73" H x 6.12" W x 9.4" (1.10 lbs) 288 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice. |