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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...
About the Author
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.
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- PublisherJohn Wiley & Sons
- Publication date2010
- ISBN 10 0470392673
- ISBN 13 9780470392676
- BindingPaperback
- LanguageEnglish
- Edition number3
- Number of pages528
- Rating
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
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John Wiley & Sons (edition 3rd), 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
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How Baking Works : Exploring the Fundamentals of Baking Science
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ISBN 10: 0470392673
ISBN 13: 9780470392676
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Published by
John Wiley & Sons (edition 3rd), 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
Used
Paperback
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Published by
John Wiley & Sons (edition 3rd), 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
Used
Paperback
Seller: BooksRun, Philadelphia, PA, U.S.A.
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