Gives readers knowledge that they can apply to their own baking – whether its selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favourite recipes. The essential – and accessible – guide to the science of baking.

Baking is as much a science as an art. Thats 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 Amendolas invaluable reference gives readers knowledge that they can apply to their own baking – whether its selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favourite recipes. Written in a clear, easy–to–understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

Table of Contents

Author:

Joseph Amendola, Nicole Rees

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ISBN:

9780471405467

Publish Date:

9/2002

Pages:

288

Publisher:

John Wiley & Sons

Format:

Paperback

Availability:

Approximately 10 - 14 days.
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