Understanding Baking: The Art and Science of Baking by Joseph Amendola and Nicole Rees

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  • ISBN 10 6610364796
  • ISBN 13 9786610364794
  • Published Mar 01 2003
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

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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