Understanding Baking The Art and Science of Baking

ISBN-10: 0471405469
ISBN-13: 9780471405467
Edition: 3rd 2003 (Revised)
List price: $29.95 Buy it from $8.43
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Description: Before a pastry chef can create anything, he or she must understand the science behind baking. The third edition of this invaluable reference provides such information in a clear and concise way and has been so revised and updated that 90% of it is  More...

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Book details

List price: $29.95
Edition: 3rd
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/23/2002
Binding: Paperback
Pages: 288
Size: 6.00" wide x 9.50" long x 0.75" tall
Weight: 1.276
Language: English

Before a pastry chef can create anything, he or she must understand the science behind baking. The third edition of this invaluable reference provides such information in a clear and concise way and has been so revised and updated that 90% of it is new.

Acknowledgments
Preface
Wheat and Grain Flours
Yeast and Chemical Leaveners
Sugar and Other Sweeteners
Eggs
Fats and Oils
Milk and Dairy Products
Thickeners: Starches, Gelatin, and Gums
Chocolate
Water
Salt
The Physics of Heat
Bread and Other Yeast-Risen Products
Laminates
Cake Baking
Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux
Pies and Tarts
Cookies
Sugar Syrups and Candymaking
Appendix
High-Altitude Baking
Metric Conversions and Other Helpful Information
Weight-Volume Equivalents for Common Ingredients
Bibliography
Index

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