How Baking Works/ Grand Finales: Exploring the Fundamentals of Baking Science/ The Art of the Plated Dessert - Brossura

Figoni, Paula; Boyle, Tish; Moriarty, Timothy

Brossura

ISBN 10: 1118132343 ISBN 13: 9781118132340

Casa editrice: John Wiley & Sons Inc, 2011

Riassunto

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

Su questo libro

Product Description

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe 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 learningFor both practicing and future bakers and pastry chefs, "How Baking Works, Third Edition" offers an unrivaled hands-on learning experience.

Dettagli dell?edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2011
• ISBN 10: 1118132343
• ISBN 13: 9781118132340
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero edizione: 3