An edition of Understanding baking (1970)

Understanding baking

2nd ed.

by

  • ★★★★★ 5.00 ·
  • 1 Rating
  • 15 Want to read
  • 0 Currently reading
  • 0 Have read
Cover of: Understanding baking by Joseph Amendola
Preview Only

My Reading Lists:

Create a new list

Check-In

×Close
Add an optional check-in date. Check-in dates are used to track yearly reading goals.
Today
Notes
  • ★★★★★ 5.00 ·
  • 1 Rating
  • 15 Want to read
  • 0 Currently reading
  • 0 Have read
Notes

Check nearby libraries

Buy this book

Last edited by MARC Bot
January 7, 2023 | History
Edit
An edition of Understanding baking (1970)

Understanding baking

2nd ed.

by

  • ★★★★★ 5.00 ·
  • 1 Rating
  • 15 Want to read
  • 0 Currently reading
  • 0 Have read

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.

Publish Date
Publisher
Van Nostrand Reinhold
Language
English
Pages
299

Check nearby libraries

Buy this book

Previews available in: English

Subjects
Cooking & Food, Baking, Nonfiction, Cuisson au four, COOKING, Courses & Dishes, Bread

Showing 6 featured editions. View all 6 editions?

Edition Availability
Cover of: Understanding baking
Understanding baking: the art and science of baking
2003, J. Wiley
in English - 3rd ed.
Libraries near you: WorldCat
Cover of: Understanding Baking
Understanding Baking
2003, John Wiley & Sons, Ltd.
Electronic resource in English
Libraries near you: WorldCat
Cover of: Understanding baking
Understanding baking
1992, John Wiley & Sons, Inc., Van Nostrand Reinhold Company
in English - 2nd ed
Libraries near you: WorldCat
Cover of: Understanding baking
Understanding baking
1992, Van Nostrand Reinhold
in English - 2nd ed.
Libraries near you: WorldCat
Cover of: Understanding Baking
Understanding Baking
June 1970, Van Nostrand Reinhold Company
Paperback
Libraries near you: WorldCat
Cover of: Understanding baking
Understanding baking
1970, Institutions/Volume Feeding Magazine
in English

Add another edition?

Book Details

Edition Notes

Includes bibliographical references (p. [272] and index.

Published in
New York

Classifications

Dewey Decimal Class
641.7/1
Library of Congress
TX683 .A44 1992, TX683.A44 1992

The Physical Object

Pagination
xii, 299 p. :
Number of pages
299

ID Numbers

Open Library
OL1719049M
Internet Archive
understandingbak0000amen
ISBN 10
0442009674
LCCN
92021875
OCLC/WorldCat
26095672
Library Thing
1777212
Goodreads
4859024

Source records

Internet Archive item record
Library of Congress MARC record
Better World Books record
amazon.com record
Promise Item

Excerpts

Any discussion of baking must begin with its most elemental ingredient: wheat flour.
added anonymously.

Community Reviews (0)

Feedback?
No community reviews have been submitted for this work.

Lists

See All

History

Download catalog record: RDF / JSON
January 7, 2023 Edited by MARC Bot import existing book
July 22, 2019 Edited by MARC Bot remove fake subjects
September 26, 2018 Edited by ImportBot import existing book
July 14, 2017 Edited by Mek adding subject: Internet Archive Wishlist
December 10, 2009 Created by WorkBot add works page