Understanding Baking, Third Edition: The Art and Science of Baking by Joseph Amendola and Nicole Rees Smith and Nicole Rees

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  • ISBN 10 0471405469
  • ISBN 13 9780471405467
  • Published Sep 27 2002
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking--whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. ,p>

Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

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