How baking works [electronic resource] : exploring the fundamentals of baking science / Paula Figoni.

By: Contributor(s): Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Edition: Third editionDescription: xi, 516 pages : illustrations (colour)Content type:
  • text
  • still image
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780470398135 (e-book)
Subject(s): Genre/Form: DDC classification:
  • 23
LOC classification:
  • TX763 .F54 2011
Online resources: Available additional physical forms:
  • Also available in printed form ISBN 9780470392676
Summary: This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.
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Previous edition: 2007.

Includes bibliographical references and index.

This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and lab experiments to reinforce concepts.

Also available in printed form ISBN 9780470392676

Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.

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