Understanding Baking - Softcover

Joseph Amendola; Donald E. Lundberg

4.11

76 ratings by Goodreads

Softcover

ISBN 10: 0442009674 ISBN 13: 9780442009670

Publisher: Chapman and Hall, 1992

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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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Synopsis:

The edition of this comprehensive baking text focuses on the science and methods of the art of baking while retaining a practical, accessible style. Although no recipes are included, each chapter contains fill-in-the-blank statements and true/false questions that help readers to reinforce each lesson and internalize the vast array of techniques. "Common-mistake" charts point up what went wrong, and why. A nutritional guide to baked products touches on today's most important culinary issues.

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