Understanding Baking - The Art and Science of Baking 3e (Paperback, 3rd ed)

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.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	September 2002
First published:	2003
Authors:	J. Amendola
Dimensions:	234 x 155 x 20mm (L x W x T)
Format:	Paperback
Pages:	279
Edition:	3rd ed
ISBN-13:	978-0-471-40546-7
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
LSN:	0-471-40546-9
Barcode:	9780471405467

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