{"product_id":"understanding-baking-the-art-and-science-of-baking-paperback-softback-9780471405467","title":"Understanding Baking; The Art and Science of Baking (Paperback \/ softback) 9780471405467","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eUnderstanding Baking\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eThe Art and Science of Baking\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eJoseph Amendola (Author), Nicole Rees (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471405467, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 27 September 2002\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e288 pages, Drawings: 22 B\u0026amp;W, 0 Color\u003cbr\u003e22.6 x 15.2 x 2 cm, 0.386 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.  \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eAcknowledgments v\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eCHAPTER 1 Wheat and Grain Flours 1\u003c\/p\u003e \u003cp\u003eCHAPTER 2 Yeast and Chemical Leaveners 33\u003c\/p\u003e \u003cp\u003eCHAPTER 3 Sugar and Other Sweeteners 47\u003c\/p\u003e \u003cp\u003eCHAPTER 4 Eggs 65\u003c\/p\u003e \u003cp\u003eCHAPTER 5 Fats and Oils 77\u003c\/p\u003e \u003cp\u003eCHAPTER 6 Milk and Dairy Products 89\u003c\/p\u003e \u003cp\u003eCHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101\u003c\/p\u003e \u003cp\u003eCHAPTER 8 Chocolate 113\u003c\/p\u003e \u003cp\u003eCHAPTER 9 Water 129\u003c\/p\u003e \u003cp\u003eCHAPTER 10 Salt 135\u003c\/p\u003e \u003cp\u003eCHAPTER 11 The Physics of Heat 141\u003c\/p\u003e \u003cp\u003eCHAPTER 12 Bread and Other Yeast-Risen Products 151\u003c\/p\u003e \u003cp\u003eCHAPTER 13 Laminates 175\u003c\/p\u003e \u003cp\u003eCHAPTER 14 Cake Baking 187\u003c\/p\u003e \u003cp\u003eCHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207\u003c\/p\u003e \u003cp\u003eCHAPTER 16 Pies and Tarts 223\u003c\/p\u003e \u003cp\u003eCHAPTER 17 Cookies 237\u003c\/p\u003e \u003cp\u003eCHAPTER 18 Sugar Syrups and Candymaking 247\u003c\/p\u003e \u003cp\u003eAppendix 259\u003c\/p\u003e \u003cp\u003eHigh-Altitude Baking 259\u003c\/p\u003e \u003cp\u003eMetric Conversions and Other Helpful Information 260\u003c\/p\u003e \u003cp\u003eWeight-Volume Equivalents for Common Ingredients 262\u003c\/p\u003e \u003cp\u003eBibliography 267\u003c\/p\u003e \u003cp\u003eIndex 273\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52453528305944,"sku":"9780471405467","price":21.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471405467.jpg?v=1785285808","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/understanding-baking-the-art-and-science-of-baking-paperback-softback-9780471405467","provider":"Freshly Printed Books","version":"1.0","type":"link"}