How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

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9780470392676: How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

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.

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About the Author:

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Figoni, Paula I.
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ISBN 10: 0470392673 ISBN 13: 9780470392676
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Descripción John Wiley & Sons, Limited. Estado de conservación: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Nº de ref. de la librería 39727247

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Descripción John Wiley and Sons Ltd, United Kingdom, 2010. Paperback. Estado de conservación: New. 3rd Revised edition. Language: English . Brand New Book. 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. Nº de ref. de la librería AAC9780470392676

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Descripción John Wiley and#38; Sons, 2010. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FW-9780470392676

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Descripción Paperback. Estado de conservación: New. 3rd. Paperback. 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 unde.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 528 pages. 1.250. Nº de ref. de la librería 9780470392676

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Descripción Wiley, 2010. Paperback. Estado de conservación: New. Nº de ref. de la librería BKTY9780470392676

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Descripción John Wiley and Sons Ltd, United Kingdom, 2010. Paperback. Estado de conservación: New. 3rd Revised edition. Language: English . Brand New Book. 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. Nº de ref. de la librería AAH9780470392676

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Paula I. Figoni
Editorial: John Wiley and Sons Ltd, United Kingdom (2010)
ISBN 10: 0470392673 ISBN 13: 9780470392676
Nuevos Paperback Cantidad: 10
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The Book Depository US
(London, Reino Unido)
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Descripción John Wiley and Sons Ltd, United Kingdom, 2010. Paperback. Estado de conservación: New. 3rd Revised edition. Language: English . Brand New Book. 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. Nº de ref. de la librería AAH9780470392676

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