Understanding Baking The Art and Science of Baking

Name: Understanding Baking The Art and Science of Baking
Price: 12.0 USD
Availability: InStock
ISBN: 9780471405467

ISBN-10: 0471405469

ISBN-13: 9780471405467

Edition: 3rd 2003 (Revised)

Authors: Joseph Amendola, Nicole Rees

List price: $31.00

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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 new.

Book details

List price: $31.00
Edition: 3rd
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/23/2002
Binding: Paperback
Pages: 288
Size: 6.10" wide x 9.20" long x 0.80" tall
Weight: 1.144
Language: English



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