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:
For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
"synopsis" may belong to another edition of this title.
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.
"About this title" may belong to another edition of this title.
Book Description John Wiley & Sons 11/9/2010, 2010. Paperback or Softback. Condition: New. How Baking Works: Exploring the Fundamentals of Baking Science. Book. Seller Inventory # BBS-9780470392676
Book Description John Wiley & Sons, 2010. Paperback. Condition: New. Never used!. Seller Inventory # 0470392673
Book Description John Wiley & Sons, 2010. Paperback. Condition: New. Brand New!. Seller Inventory # 0470392673
Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Paperback. Condition: New. 3rd ed.. Language: English . Brand New Book. 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. Seller Inventory # AAC9780470392676
Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Paperback. Condition: New. 3rd ed.. Language: English . Brand New Book. 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. Seller Inventory # AAC9780470392676
Book Description Paperback. Condition: New. 3rd. Paperback. 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 unde.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 528 pages. 1.250. Seller Inventory # 9780470392676
Book Description John Wiley and#38; Sons, 2010. PAP. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9780470392676
Book Description John Wiley and Sons Ltd. Paperback. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9780470392676
Book Description John Wiley & Sons. PAPERBACK. Condition: New. 0470392673 Special order direct from the distributor. Seller Inventory # ING9780470392676
Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Paperback. Condition: New. 3rd ed.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Seller Inventory # BZV9780470392676