Joseph (The Culinary Institute of America) Amendola,
J Amendola,
Nicole Rees
Understanding Baking – The Art and Science of Baking 3e
The Art and Science of Baking
Paperback Engels 2002 3e druk 9780471405467
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
The essential–and accessible–guide to the science of baking
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. Written in a clear, easy–to–understand style, Understanding Baking is an essential companion for anyone who is serious about baking.
Specificaties
ISBN13:9780471405467
Taal:Engels
Bindwijze:paperback
Aantal pagina's:288
Uitgever:John Wiley & Sons
Druk:3
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
<p>Acknowledgments v</p>
<p>Preface vii</p>
<p>CHAPTER 1 Wheat and Grain Flours 1</p>
<p>CHAPTER 2 Yeast and Chemical Leaveners 33</p>
<p>CHAPTER 3 Sugar and Other Sweeteners 47</p>
<p>CHAPTER 4 Eggs 65</p>
<p>CHAPTER 5 Fats and Oils 77</p>
<p>CHAPTER 6 Milk and Dairy Products 89</p>
<p>CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101</p>
<p>CHAPTER 8 Chocolate 113</p>
<p>CHAPTER 9 Water 129</p>
<p>CHAPTER 10 Salt 135</p>
<p>CHAPTER 11 The Physics of Heat 141</p>
<p>CHAPTER 12 Bread and Other Yeast–Risen Products 151</p>
<p>CHAPTER 13 Laminates 175</p>
<p>CHAPTER 14 Cake Baking 187</p>
<p>CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207</p>
<p>CHAPTER 16 Pies and Tarts 223</p>
<p>CHAPTER 17 Cookies 237</p>
<p>CHAPTER 18 Sugar Syrups and Candymaking 247</p>
<p>Appendix 259</p>
<p>High–Altitude Baking 259</p>
<p>Metric Conversions and Other Helpful Information 260</p>
<p>Weight–Volume Equivalents for Common Ingredients 262</p>
<p>Bibliography 267</p>
<p>Index 273</p>
<p>Preface vii</p>
<p>CHAPTER 1 Wheat and Grain Flours 1</p>
<p>CHAPTER 2 Yeast and Chemical Leaveners 33</p>
<p>CHAPTER 3 Sugar and Other Sweeteners 47</p>
<p>CHAPTER 4 Eggs 65</p>
<p>CHAPTER 5 Fats and Oils 77</p>
<p>CHAPTER 6 Milk and Dairy Products 89</p>
<p>CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101</p>
<p>CHAPTER 8 Chocolate 113</p>
<p>CHAPTER 9 Water 129</p>
<p>CHAPTER 10 Salt 135</p>
<p>CHAPTER 11 The Physics of Heat 141</p>
<p>CHAPTER 12 Bread and Other Yeast–Risen Products 151</p>
<p>CHAPTER 13 Laminates 175</p>
<p>CHAPTER 14 Cake Baking 187</p>
<p>CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207</p>
<p>CHAPTER 16 Pies and Tarts 223</p>
<p>CHAPTER 17 Cookies 237</p>
<p>CHAPTER 18 Sugar Syrups and Candymaking 247</p>
<p>Appendix 259</p>
<p>High–Altitude Baking 259</p>
<p>Metric Conversions and Other Helpful Information 260</p>
<p>Weight–Volume Equivalents for Common Ingredients 262</p>
<p>Bibliography 267</p>
<p>Index 273</p>
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