Wiley
How Baking Works (English, Paula I. Figoni)
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Book Details
| ISBN-13 | 9780470392676 |
| ISBN-10 | 0470392673 |
Product Description
About the Book
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 addit…
ISBN: 9780470392676
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