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How Baking Works Book, Third Edition

SKU: KU695, Part Number: 978-0-470-39267-6, Shop more Wiley Publishing items
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Description

How Baking Works Book, Third Edition

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. It's an up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.

This revised and updated Third Edition 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

 

How Baking Works, Third Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

Paperback, 528 pages.

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Specs

Manufacturer Part Number978-0-470-39267-6
UPC9780470392676
ISBN9780470392676
BrandWiley Publishing
Width8.5"
Depth1"
Height11"
Product Weight (lbs.)2-3/4 lb.
Page Count528
BindingPerfect
CoverSoftcover
OriginUSA

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