- 288 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
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.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Understanding Baking by Joseph Amendola,Nicole Rees in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title Page
- Copyright Page
- Contents
- Acknowledgments
- Preface
- CHAPTER 1: Wheat and Grain Flours
- CHAPTER 2: Yeast and Chemical Leaveners
- CHAPTER 3: Sugar and Other Sweeteners
- CHAPTER 4: Eggs
- CHAPTER 5: Fats and Oils
- CHAPTER 6: Milk and Dairy Products
- CHAPTER 7: Thickeners: Starches, Gelatin, and Gums
- CHAPTER 8: Chocolate
- CHAPTER 9: Water
- CHAPTER 10: Salt
- CHAPTER 11: The Physics of Heat
- CHAPTER 12: Bread and Other Yeast-Risen Products
- CHAPTER 13: Laminates
- CHAPTER 14: Cake Baking
- CHAPTER 15: Egg Cookery: Custards, Soufflés, Meringues, Buttercream, and Pâte à Choux
- CHAPTER 16: Pies and Tarts
- CHAPTER 17: Cookies
- CHAPTER 18: Sugar Syrups and Candymaking
- Appendix
- Bibliography
- Index