How Baking Works

How Baking Works by Paula I. Figoni

How Baking Works PDF
✏Book Title : How Baking Works
✏Author :
✏Publisher : John Wiley & Sons
✏Release Date : 2010-11-22
✏Pages : 528 pages
✏ISBN : 9780470392676
Rating: 4/5 from 1 users

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✏How Baking Works Book Summary : The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

📒How Baking Works ✍ Paula I. Figoni

How Baking Works PDF
✏Book Title : How Baking Works
✏Author : Paula I. Figoni
✏Publisher : John Wiley & Sons
✏Release Date : 2010-11-22
✏Pages : 528
✏ISBN : 9780470392676
✏Available Language : English, Spanish, And French

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✏How Baking Works Book Summary : The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

📒How Baking Works ✍ Paula I. Figoni

How Baking Works PDF
✏Book Title : How Baking Works
✏Author : Paula I. Figoni
✏Publisher : John Wiley & Sons
✏Release Date : 2010-10-07
✏Pages : 528
✏ISBN : 9780470398135
✏Available Language : English, Spanish, And French

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✏How Baking Works Book Summary : 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.

📒How Baking Works ✍ James Morton

How Baking Works PDF
✏Book Title : How Baking Works
✏Author : James Morton
✏Publisher : Random House
✏Release Date : 2015-03-12
✏Pages : 256
✏ISBN : 9781473503106
✏Available Language : English, Spanish, And French

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✏How Baking Works Book Summary : I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one. Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here’s to baking that just works.

📒How Baking Works ✍ Paula I. Figoni

How Baking Works PDF
✏Book Title : How Baking Works
✏Author : Paula I. Figoni
✏Publisher :
✏Release Date : 2010-12
✏Pages : 262
✏ISBN : 0470398140
✏Available Language : English, Spanish, And French

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✏How Baking Works Book Summary : An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe 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 learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

📒How Baking Works ✍ Paula Figoni

How Baking Works PDF
✏Book Title : How Baking Works
✏Author : Paula Figoni
✏Publisher : John Wiley & Sons Incorporated
✏Release Date : 2004
✏Pages : 358
✏ISBN : PSU:000054075856
✏Available Language : English, Spanish, And French

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✏How Baking Works Book Summary : Presents a comprehensive guide to the science of baking, and describes the reactions ingredients undergo during the baking process.

📒How Baking Works ✍ Paula I. Figoni

How Baking Works PDF
✏Book Title : How Baking Works
✏Author : Paula I. Figoni
✏Publisher : Wiley
✏Release Date : 2007-10-05
✏Pages : 416
✏ISBN : 0471747238
✏Available Language : English, Spanish, And French

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✏How Baking Works Book Summary :

Instructor S Manual To Accompany How Baking Works PDF
✏Book Title : Instructor s Manual to Accompany How Baking Works
✏Author : Figoni
✏Publisher :
✏Release Date : 2007-09-01
✏Pages : 140
✏ISBN : 0470045124
✏Available Language : English, Spanish, And French

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✏Instructor s Manual to Accompany How Baking Works Book Summary :

📒Brilliant Bread ✍ James Morton

Brilliant Bread PDF
✏Book Title : Brilliant Bread
✏Author : James Morton
✏Publisher : Random House
✏Release Date : 2013-08-29
✏Pages : 224
✏ISBN : 9781448176694
✏Available Language : English, Spanish, And French

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✏Brilliant Bread Book Summary : Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.

📒Rage Baking ✍ Katherine Alford

Rage Baking PDF
✏Book Title : Rage Baking
✏Author : Katherine Alford
✏Publisher : Tiller Press
✏Release Date : 2020-02-04
✏Pages : 208
✏ISBN : 9781982132675
✏Available Language : English, Spanish, And French

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✏Rage Baking Book Summary : 50+ recipes, short essays, and quotes from some of the best bakers, activists, and outspoken women in our country today—this cookbook encourages women to use sugar and sass as a way to defend, resist, and protest. Since the 2016 election, many women across the country have felt rage, fury, and frustration, wondering how we got here. Some act by calling their senators, some write checks, some join activist groups, march, paint signs, grab their daughters and sons, and raise their voices. But for so many, they also turn to their greatest comfort—their kitchen. Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state of our society. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes as well as inspirational essays, reflections, and interviews with well known bakers and impassioned women and activists including Dorie Greenspan, Ruth Reichl, Carla Hall, Preeti Mistry, Julia Turshen, Pati Jinich, Vallery Lomas, Von Diaz, Genevieve Ko, and writers like Rebecca Traister, Pam Houston, Tess Raffery, Cecile Richards, Ann Friedman, Marti Noxon, and many more. Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Containing a collection of recipes that are satisfying and delicious, Rage Baking unites like-minded women who are passionate about baking and change.

Advanced Bread And Pastry PDF
✏Book Title : Advanced Bread and Pastry
✏Author : Michel Suas
✏Publisher : Nelson Education
✏Release Date : 2008-04-04
✏Pages : 1056
✏ISBN : 9781133714903
✏Available Language : English, Spanish, And French

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✏Advanced Bread and Pastry Book Summary : Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.