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How Baking Works Book, Third Edition

SKU: KU695 Part Number: 978-0-470-39267-6

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$45.95

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How Baking Works Book, Third Edition

$45.95

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 Number

978-0-470-39267-6

UPC/EAN Number

9780470392676

Brand

Wiley Publishing

Width

8.5"

Depth

Height

11"

Weight (lbs.)

2.75

Binding

Perfect

Cover

Softcover

ISBN

9780470392676

Page Count

528

Origin

USA

Country of Manufacture

United States

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1 review

Great Book

By Andrew Rolleri on 12/26/2023 Verified Buyer

Informative book about baking.

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