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 ...
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-ISBN-10:
0470392673
ISBN-13:
9780470392676
Publisher
Wiley
Dimensions
10.80 X 8.50 X 1.00 inches
Language
English
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:
For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
ISBN-10
:0470392673
ISBN-13
:9780470392676
Publisher
:Wiley
Publication date
: 09 Nov, 2010
Edition
:0003rd Edition
Category
Sub-Category
Format
:PAPERBACK
Language
:English
Reading Level
: All
No. of Units
:1
Dimension
: 10.80 X 8.50 X 1.00 inches
Weight
:1.202 Kg
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