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How Baking Works Exploring the Fundamentals of Baking Science by Paula Figoni
USD20,00
Aproximadamente17,03 EUR
Estado:
“The book was hardly used. The pages are perfect without markings or highlights, no rips or damage. ”... Más informaciónacerca del estado
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Envío:
USD5,22 (aprox. 4,44 EUR) USPS Media MailTM.
Ubicado en: Clermont, Florida, Estados Unidos
Entrega:
Entrega prevista entre el jue. 25 sep. y el mar. 30 sep. a 94104
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N.º de artículo de eBay:175565785726
Última actualización el 24 jul 2025 05:06:32 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- En muy buen estado
- Notas del vendedor
- ISBN
- 9780470392676
Acerca de este producto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470392673
ISBN-13
9780470392676
eBay Product ID (ePID)
102869394
Product Key Features
Number of Pages
528 Pages
Publication Name
How Baking Works : Exploring the Fundamentals of Baking Science
Language
English
Subject
Methods / Baking
Publication Year
2010
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
1.2 in
Item Weight
40.9 Oz
Item Length
10.7 in
Item Width
8.5 in
Additional Product Features
Edition Number
3
Intended Audience
College Audience
LCCN
2010-006497
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.7
Synopsis
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., Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important., 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.
LC Classification Number
TX763.F54 2011
Descripción del artículo del vendedor
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