How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition Format: Paperback
Paula I. Figoni (Johnson & Wales University, RI )
New - Soft cover
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Add to basketBibliographic Details
Title: How Baking Works: Exploring the Fundamentals...
Publisher: John Wiley and Sons
Publication Date: 2010
Binding: Soft cover
Condition: New
Edition: 3rd Edition
About this title
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.
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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