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How Baking Works

How Baking Works (3rd Edition) by Paula Figoni demystifies the science that underpins the culinary art of baking. Rather than treating recipes as strict formulas, this book empowers bakers and culinary students to understand why ingredients behave the way they do and how to troubleshoot or formulate their own recipes.

The text breaks down complex food science concepts into practical

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

641.8 FIG h c1

Penerbit

USA : John Wiley & Sons., 2010

Deskripsi Fisik

516 xii, 484 p.; 28 cm x 22 cm; Illustrated

Bahasa

English

ISBN/ISSN

9780470392676

Klasifikasi

641.8

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3

Subjek

Baking -- Science and Technology

Info Detail Spesifik

A definitive guide to the science behind baking, explaining how ingredients interact and how chemical and physical processes transform basic components into breads, pastries, cakes, and cookies. The 3rd edition provides clear, accessible insights into flour, sugars, fats, eggs, leavening agents, and heat transfer.

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