Understanding Baking
The Art and Science of Baking
3rd Edition
Published on 27. September 2002
Book
Paperback/Softback
288 pages
978-0-471-40546-7 (ISBN)
Description
The essential-and accessible-guide to the science of baking
Baking 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.
More details
Product info
PB
Edition
3., Auflage
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
College/higher education
Edition type
New edition
Illustrations
Drawings: 22 B&W, 0 Color
Dimensions
Height: 239 mm
Width: 155 mm
Thickness: 19 mm
Weight
499 gr
ISBN-13
978-0-471-40546-7 (9780471405467)
Schweitzer Classification
Other editions
Previous edition
Joseph Amendola | Donald E. Lundberg
Understanding Baking
Book
11/1992
2nd Edition
Wiley
€41.55
Article exhausted; check for reprint
Persons
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
Content
Acknowledgments.
Preface.
Chapter 1: Wheat and Grain Flours.
Chapter 2:Yeast and Chemical Leaveners.
Chapter 3: Sugar and Other Sweeteners.
Chapter 4: Eggs.
Chapter 5: Fats and Oils.
Chapter 6: Milk and Dairy Products.
Chapter 7: Thickeners: Starches, Gelatin and Gums.
Chapter 8: Chocolate.
Chapter 9: Water.
Chapter 10: Salt.
Chapter 11: The Physics of Heat.
Chapter 12: Bread and Other Yeast-Risen Products.
Chapter 13: Laminates.
Chapter 14: Cake Baking.
Chapter 15: Egg Cookery: Custards, Soufflés, Meringues, Buttercream and Pate a Choux.
Chapter 16: Pies and Tarts.
Chapter 17: Cookies.
Chapter 18: Sugar Syrups and Candymaking.
Appendix.
High-Altitude Baking.
Metric Conversions and Other Helpful Information.
Weight-Volume Equivalents for Common Ingredients.
Bibliography.
Index.