How Baking Works Exploring The Fundamentals Of Baking Science 3e

Author : Paula I. Figoni
Publisher : John Wiley & Sons
ISBN 13 : 0470392673
Total Pages : 531 pages
Book Rating : 4.76/5 ( download)

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Download or read book How Baking Works written by Paula I. Figoni and published by John Wiley & Sons. This book was released on 2010-11-09 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Author : Paula I. Figoni
Publisher : John Wiley & Sons
ISBN 13 : 0470398132
Total Pages : 528 pages
Book Rating : 4.35/5 ( download)

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Download or read book How Baking Works written by Paula I. Figoni and published by John Wiley & Sons. This book was released on 2010-10-07 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Author : Figoni
Publisher :
ISBN 13 : 9781118960691
Total Pages : pages
Book Rating : 4.96/5 ( download)

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Download or read book How Baking Works written by Figoni and published by . This book was released on 2014-06-03 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Paula I. Figoni
Publisher :
ISBN 13 : 9780470398142
Total Pages : 262 pages
Book Rating : 4.40/5 ( download)

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Download or read book How Baking Works written by Paula I. Figoni and published by . This book was released on 2010-12 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: - An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods- Practical exercises and experiments that vividly illustrate how different ingredients function - Photographs and illustrations that show the science of baking at work- End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Author : Paula Figoni
Publisher :
ISBN 13 :
Total Pages : 372 pages
Book Rating : 4.56/5 ( download)

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Download or read book How Baking Works written by Paula Figoni and published by . This book was released on 2004 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a comprehensive guide to the science of baking, and describes the reactions ingredients undergo during the baking process.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 0471464279
Total Pages : 735 pages
Book Rating : 4.73/5 ( download)

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Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author : CIA
Publisher :
ISBN 13 : 9780470258699
Total Pages : 244 pages
Book Rating : 4.91/5 ( download)

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Download or read book Baking and Pastry written by CIA and published by . This book was released on 2009-01-20 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Hervé This
Publisher : Columbia University Press
ISBN 13 : 0231147066
Total Pages : 218 pages
Book Rating : 4.64/5 ( download)

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Download or read book The Science of the Oven written by Hervé This and published by Columbia University Press. This book was released on 2009 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

Author : Joseph Amendola
Publisher : Wiley
ISBN 13 : 0471444189
Total Pages : 288 pages
Book Rating : 4.83/5 ( download)

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Download or read book Understanding Baking written by Joseph Amendola and published by Wiley. This book was released on 2003-01-03 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Jeffrey Hamelman
Publisher : John Wiley & Sons
ISBN 13 : 1119577519
Total Pages : 72 pages
Book Rating : 4.15/5 ( download)

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Download or read book Bread written by Jeffrey Hamelman and published by John Wiley & Sons. This book was released on 2021-04-06 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.