How Baking Works: Exploring The Fundamentals Of Baking Science (Third Edition)
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- Synopsis
- 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 how's 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.
- Copyright:
- 2011
Book Details
- Book Quality:
- Excellent
- Book Size:
- 528 Pages
- ISBN-13:
- 9780470392676
- Publisher:
- John Wiley & Sons, Limited
- Date of Addition:
- 11/30/22
- Copyrighted By:
- Copyright © 2011 by John Wiley & Sons, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- 170
- Proofread By:
- 170
- Usage Restrictions:
- This is a copyrighted book.