How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Paula Figoni
ISBN 10: 0470392673 ISBN 13: 9780470392676
Editore: John Wiley & Sons, 2010
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Ships same day or next business day! UPS shipping available (Priority Mail for AK/HI/APO/PO Boxes). Used sticker and some writing and/or highlighting. Used books may not include working access code. Used books will not include dust jackets. Codice articolo 001000862U
Riassunto:
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.
Informazioni sull?autore:
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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Dati bibliografici
Titolo: How Baking Works: Exploring the Fundamentals...
Casa editrice: John Wiley & Sons
Data di pubblicazione: 2010
Legatura: paperback
Condizione: Good
Edizione: 3rd.
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Editore:
John Wiley & Sons, 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
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Paperback
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Paperback. Condizione: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority! Codice articolo S_446992123
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Editore:
John Wiley & Sons, 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
Antico o usato
paperback
Da: Textbook Campus, Lexington, KY, U.S.A.
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paperback. Condizione: Acceptable. Assume it may have one of the following conditions; Light water staining/damage, but not enough to affect the usage of the book, a cover that has been taped or repaired, repaired binding and/or highlighting and annotations throughout, but the book will get you through a term. If you are a picky buyer you probably want to look for a more expensive book. All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly!CS. Codice articolo mon0000018091
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How Baking Works: Exploring the Fundamentals of Baking Science
Editore:
Wiley (edition 3), 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
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Paperback
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Paperback. Condizione: Good. 3. It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience. Workbook. Codice articolo 0470392673-11-1-42
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Editore:
John Wiley & Sons, 2011
ISBN 10: 0470392673
ISBN 13: 9780470392676
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Paperback
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Paperback. Condizione: Very Good. Third [3rd] Edition. Codice articolo FORT359158
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How Baking Works : Exploring the Fundamentals of Baking Science
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
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Paperback. Condizione: New. Third [3rd] Edition. Special order direct from the distributor. Codice articolo ING9780470392676
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition Format: Paperback
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How Baking Works (Paperback)
Editore:
John Wiley & Sons Inc, New York, 2010
ISBN 10: 0470392673
ISBN 13: 9780470392676
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Da: AussieBookSeller, Truganina, VIC, Australia
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Paperback. Condizione: new. 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 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-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. Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9780470392676
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Da: Textbooks_Source, Columbia, MO, U.S.A.
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paperback. Condizione: New. 3rd. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Codice articolo 001000862N
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