An edition of Understanding baking (1970)

Understanding baking

the art and science of baking

3rd ed.

by

  • ★★★★★ 5.0 (1 rating) ·
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Cover of: Understanding baking by Joseph Amendola, Joseph Amendola
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  • ★★★★★ 5.0 (1 rating) ·
  • 15 Want to read
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Last edited by MARC Bot
January 7, 2023 | History
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An edition of Understanding baking (1970)

Understanding baking

the art and science of baking

3rd ed.

by

  • ★★★★★ 5.0 (1 rating) ·
  • 15 Want to 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
J. Wiley
Language
English
Pages
279

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Buy this book

Previews available in: English

Subjects

Cooking & Food, Baking, Nonfiction, Cuisson au four, COOKING, Courses & Dishes, Bread
Edition Availability
Cover of: Understanding baking
Understanding baking: the art and science of baking
2003, J. Wiley
in English - 3rd ed.
Cover of: Understanding Baking
Understanding Baking
2003, John Wiley & Sons, Ltd.
Electronic resource in English
Cover of: Understanding baking
Understanding baking
1992, John Wiley & Sons, Inc., Van Nostrand Reinhold Company
in English - 2nd ed
Cover of: Understanding baking
Understanding baking
1992, Van Nostrand Reinhold
in English - 2nd ed.
Cover of: Understanding Baking
Understanding Baking
June 1970, Van Nostrand Reinhold Company
Paperback
Cover of: Understanding baking
Understanding baking
1970, Institutions/Volume Feeding Magazine
in English

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Book Details

Edition Notes

Includes bibliographical references (p. 267-272) and index.

Published in
Hoboken, N.J

Classifications

Dewey Decimal Class
641.8/15
Library of Congress
TX683 .A45 2003, TX683.A45 2002

The Physical Object

Pagination
viii, 279 p. :
Number of pages
279

ID Numbers

Open Library
OL22994712M
Internet Archive
understandingbak0000amen_w3i6
ISBN 10
0471405469
LCCN
2002028887
Library Thing
1777212
Goodreads
1644496

Source records

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

Excerpts

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

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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