How Baking Works: Exploring the Fundamentals of Baking Science
- ISBN-10
- 0470392673
- ISBN-13
- 9780470392676
- Series
- How Baking Works
- Category
- Cooking
- Pages
- 528
- Language
- English
- Published
- 2010-11-09
- Publisher
- John Wiley & Sons
- Author
- Paula I. Figoni
Description
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.
Get the book
Other editions
-
- 2010-10-07
- 528 pages
- Paperback
- John Wiley & Sons
Similar books
-
How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Wiley E-Text Reg Card
By FigoniHow Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Wiley E-Text Reg Card
-
How Baking Works: Exploring the Fundamentals of Baking Science Instructor's Manual
By Paula I. FigoniThis 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.
-
Baker Bettie’s Better Baking Book: Classic Baking Techniques and Recipes for Building Baking Confidence
By Kristin HoffmanBuild Your Baking Confidence with Baker Bettie “I wish I had this book when I started baking!
-
Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro
By Patricia SinclairAn accessible primer for beginning bakers demonstrates basic techniques while providing step-by-step instructions for baking an array of breads, cakes, cookies, and more; in an introductory reference that includes more than one hundred ...
-
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
By Shirley O. CorriherBut this book belongs on every baker's shelf.
-
52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust
By William AlexanderCharts the author's attempts to bake the perfect loaf of bread, including growing, harvesting, and milling his own wheat.
-
Understanding Baking: The Art and Science of Baking
By Joseph Amendola, Nicole ReesGuided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding ...
-
In Search of the Perfect Loaf: A Home Baker's Odyssey
By Samuel FromartzEntertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
-
Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine
By Cook's IllustratedThe recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
-
Professional Baking
By Wayne GisslenThe revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.