How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition Format: Paperback

Paula I. Figoni (Johnson & Wales University, RI )

ISBN 10: 0470392673 / ISBN 13: 9780470392676

Published by John Wiley and Sons, 2010

About this Item

Brand New. Seller Inventory # 9780470392676

Bibliographic 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

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...

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