ENGLISH

Understanding Baking: The Art and Science of Baking

By Joseph Amendola , Nicole Rees , Donald E. Lundberg

Book information

Publisher
Wiley
Year
2002
ISBN
0471405469, 9780471405467
Language
english
Format
PDF
Filesize
3 MB (3647382 bytes)
Edition
3
Pages
288\289
Time added
2013-12-24 15:43:47

Description

The essential-and accessible-guide to the science of bakingBaking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided 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 how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

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