×


 x 

Shopping cart
3%OFFPaula I. Figoni - How Baking Works - 9780470392676 - V9780470392676
Stock image for illustration purposes only - book cover, edition or condition may vary.

How Baking Works

€ 54.99
€ 53.12
You save € 1.87!
FREE Delivery in Ireland
Description for How Baking Works Paperback. 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. Num Pages: 528 pages, Illustrations. BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 276 x 215 x 31. Weight in Grams: 1210.
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 ... Read more

  • 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.

Show Less

Product Details

Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
528
Format
Paperback
Publication date
2010
Condition
New
Number of Pages
528
Place of Publication
New York, United States
ISBN
9780470392676
SKU
V9780470392676
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-6

About Paula I. Figoni
Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Reviews for How Baking Works

Goodreads reviews for How Baking Works


Subscribe to our newsletter

News on special offers, signed editions & more!