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Synopsis
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.
The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:
- An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
- Practical exercises and experiments that vividly illustrate how different ingredients function
- Photographs and illustrations that show the science of baking at work
- End-of-chapter discussion and review questions that reinforce key concepts and test learning
For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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How Baking Works: Exploring the Fundamentals of Baking Science
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Paperback. Etat : Good. Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. N° de réf. du vendeur 00110436881
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How Baking Works: Exploring the Fundamentals of Baking Science
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Paperback. Etat : Good. Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. N° de réf. du vendeur CIN0470392673G
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How Baking Works: Exploring the Fundamentals of Baking Science
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Wiley, 2010
ISBN 10 : 0470392673
ISBN 13 : 9780470392676
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How Baking Works: Exploring the Fundamentals of Baking Science
Edité par
Wiley, 2010
ISBN 10 : 0470392673
ISBN 13 : 9780470392676
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How Baking Works: Exploring the Fundamentals of Baking Science
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Paperback. Etat : Very Good. Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. N° de réf. du vendeur 00110835179
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Edité par
John Wiley & Sons, 2010
ISBN 10 : 0470392673
ISBN 13 : 9780470392676
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