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About Information How
Baking Works 3rd Edition by Paula I. Figoni book from Amazon:
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:
•
An
introduction to the major ingredient groups, including sweeteners, fats, milk,
and leavening agents, and how each affects finished baked goods
•
Practical
exercises and experiments that vividly illustrate how different ingredients
function
•
Photographs
and illustrations that show the science of baking at work
•
End-of-chapter
discussion and review questions that reinforce key concepts and test learning
For both practicing
and future bakers and pastry chefs, How Baking Works, Third Edition offers an
unrivaled hands-on learning experience.
About the Author:
Paula Figoni is a
food scientist and associate professor at the International Baking and Pastry
Institute in the College of Culinary Arts at Johnson & Wales University in
Providence, Rhode Island. She has more than ten years of experience in product
development and food science at The Pillsbury Company and Ocean Spray Cranberries,
Inc.
Product Details: How
Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set
[Paperback]
Paula I. Figoni
(Author)
- Paperback
- Publisher:
Wiley; 3 edition (April 25, 2011)
- Language:
English
- ISBN-10:
1118132343
- ISBN-13:
978-1118132340
- Product Dimensions: 11.1 x 8.8 x 1.8 inches
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