How baking works : exploring the fundamentals of baking science
The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey :
John Wiley & Sons ,
c2011
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| Edition: | 3rd ed |
| Subjects: |
| Summary: | The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique |
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| Physical Description: | xi, 516 p. : ill. ; 28 cm. |
| Bibliography: | Includes bibliographical references (p. 503) and index |
| ISBN: | 0470392673 (paperback : alk. paper) 9780470392676 (paperback : alk. paper) |