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Item Details
Title:
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UNDERSTANDING BAKING
THE ART AND SCIENCE OF BAKING |
By: |
Joseph Amendola, Nicole Rees |
Format: |
Paperback |

List price:
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£29.95 |
Our price: |
£21.86 |
Discount: |
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You save:
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£8.09 |
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ISBN 10: |
0471405469 |
ISBN 13: |
9780471405467 |
Availability: |
Usually dispatched within 1-2 days.
Delivery
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Stock: |
Currently 2 available |
Publisher: |
JOHN WILEY AND SONS LTD |
Pub. date: |
27 September, 2002 |
Edition: |
3rd Revised edition |
Pages: |
288 |
Description: |
Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice. |
Synopsis: |
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. |
Illustrations: |
Illustrations |
Publication: |
US |
Imprint: |
John Wiley & Sons Inc |
Returns: |
Returnable |
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