How Baking Works, 3rd Edition
Exploring the Fundamentals of Baking Science
$59.75
- Paperback
528 pages
- Release Date
21 October 2010
Summary
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 Editi…
Book Details
| ISBN-13: | 9780470392676 |
|---|---|
| ISBN-10: | 0470392673 |
| Author: | Paula I. Figoni |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 528 |
| Edition: | 3rd |
| Release Date: | 21 October 2010 |
| Weight: | 1.16kg |
| Dimensions: | 31mm x 216mm x 272mm |
You Can Find This Book In
Paula I. Figoni
Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.