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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.
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Previews available in: English
Subjects
Cooking & Food, Baking, Nonfiction, Cuisson au four, COOKING, Courses & Dishes, BreadEdition | Availability |
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1
Understanding baking: the art and science of baking
2003, J. Wiley
in English
- 3rd ed.
0471405469 9780471405467
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2
Understanding Baking
2003, John Wiley & Sons, Ltd.
Electronic resource
in English
0471444189 9780471444183
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3
Understanding baking
1992, John Wiley & Sons, Inc., Van Nostrand Reinhold Company
in English
- 2nd ed
0471284572 9780471284574
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5 |
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6 |
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Book Details
First Sentence
"Any discussion of baking must begin with its most elemental ingredient: wheat flour."
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Feedback?January 7, 2023 | Edited by MARC Bot | import existing book |
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