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How Baking Works: Exploring the Fundamentals of Baking Science (Anglais) Broché – 5 novembre 2010


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Descriptions du produit

Présentation de l'éditeur

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 a variety of baked goods. This detailed and informative guide features:

  • 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.

Quatrième de couverture

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 a variety of baked goods. This detailed and informative guide features:

  • 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.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.5 étoiles sur 5 59 commentaires
27 internautes sur 29 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 All Nighter! 9 décembre 2011
Par Frank Boland - Publié sur Amazon.com
Format: Broché Achat vérifié
I wrote a 17 page term paper during culinary school in one night with only this book! This book opened my eyes to the incredible chemistry behind baking. If you want to understand why things react the way they do in this medium, I strongly suggest this book!
26 internautes sur 28 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 How Baking Works 23 février 2013
Par A. Porter - Publié sur Amazon.com
Format: Broché Achat vérifié
This book is as it is discribed. I thought it would give more explaination of why certain things happen when baking. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. I didn't find any explainations such as this, only differences between ingredients such as AP Flour and Cake Flour. But not what would happen if you used one as opposed to the other. I was looking for a book that would help me to understand why certain things happen, like why my cake sometimes rises light and airy as opposed to not rising and being heavy. I guess more the results of the chemisty of baking .
20 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A 'must' for any serious culinary collection 20 janvier 2011
Par Midwest Book Review - Publié sur Amazon.com
Format: Broché
The third updated edition of HOW BAKING WORKS offers a fine, revised survey covering the chemistry of the basic techniques of baking. The entire process is covered with an attention to the science behind why baking works: from major ingredient groups to how sweeteners, fats and leavening agents affect appearance, flavor and texture, this is a 'must' for any serious culinary collection.
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Baking Book I've Been Looking For... 16 juillet 2013
Par K Morgan - Publié sur Amazon.com
Format: Broché Achat vérifié
I am a home baker and have been looking for something to teach me how individual ingredients work to create the whole. Sometimes it was a bit overwhelming, I wondered how I was ever able to bake anything successfully, but it all came together and I feel like I learned a lot. I appreciated that it was all about the science of baking and not full of recipes.
I was a little disappointed that I wasn't really able to do many of the experiments, they called for too many different ingredients unavaillable to me or equipment I don't have at home. But overall I found it very helpful.
I wish someone would write something similar for the home baker, dealing with the equipment and ingredients we have access to in the home kitchen, but not dumbed down like the other books I've found.
17 internautes sur 19 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Good book for Baking Class in High School 11 septembre 2012
Par K. Farone - Publié sur Amazon.com
Format: Broché Achat vérifié
I'm a family and consumer science teacher and I use this book for my curriculum in baking. It's very sophisticated and tells you all about the chemistry of baking. A little too indepth for my high school kids.... but still a good resource and guide. I just make the worksheets a bit simpler. Be careful though if you use it for school or home use. They recommend weighing all the ingredients and we don't have enough time to do that at schoo. It's a bit challenging to convert to cups, tablespoons, etc.
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