Understanding Baking: WITH Professional Pastry Chef - Fundamentals of Backing and Pastry 4r.e..

Binding: Paperback
EAN: 9780470113004
Edition: 3rd
ISBN: 0470113006
Label: John Wiley & Sons Inc
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: John Wiley & Sons Inc
Number Of Pages: 2664
Publication Date: November 16, 2006
Publisher: John Wiley & Sons Inc
Studio: John Wiley & Sons Inc

---

Related Items:

• How Baking Works: Exploring the Fundamentals of Baking Science
• Baker's Manual (5th Edition)
• How Baking Works: Exploring the Fundamentals of Baking Science
• The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
• Bread: A Baker's Book of Techniques and Recipes
• see more

Alternate Versions: Click to Display

Browse for similar items by category: Click to Display

---

Editorial Review:

Product Description:
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.

---

Books

Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi In association with amazon.com Product price accurate as of 02/23/2012 04:51 EST and is subject to change. $199.00