The essential-and accessible-guide to the science of bakingBaking is as much a science as an art. That's why, in addition tomastering basic techniques and recipes, every baker must also learnabout the science that underlies the baking craft. Guided bycontemporary baking and pastry research and practice, this newedition of Joseph Amendola's invaluable reference gives readersknowledge that they can ...
Paperback: 288 pages
Publisher: Wiley; 3 edition (September 23, 2002)
Product Dimensions: 6.1 x 0.8 x 9.2 inches
Amazon Rank: 499222
Format: PDF ePub Text TXT fb2 ebook
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Very informative; this dramatically improved my baking of yeast breads. Two big lessons were that gluten forms in the absence of agitation (but is also slowed down by a variety of different things); and that fermentation temperature affects flavor as...
eir own baking-whether it'sselecting the right flour, understanding how different leaveningagents work, or learning about using new baking ingredients andadditives to enhance favorite recipes. Written in a clear,easy-to-understand style, Understanding Baking is an essentialcompanion for anyone who is serious about baking.