Understanding Baking

Name: Understanding Baking
Brand: Unknown
SKU: 9780471405467
Price: 64.99 NZD
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The Art and Science of Baking

By Joseph Amendola and Nicole Rees

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Summary

Understanding Baking explores the essential scientific principles behind baking, providing a clear and accessible guide for aspiring pastry chefs. It covers the foundational knowledge required to master the production of breads and pastries, helping professionals create dessert menus that perfectly complement main courses.
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Format: Paperback / softback

$64⁹⁹

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Understanding Baking

$64⁹⁹

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This book is ideal for culinary students, professional pastry chefs, and baking enthusiasts seeking a deeper scientific understanding of their craft to enhance their skills in the kitchen.

Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Description

In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including breads and pastries. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal.

Before a pastry chef can create, he or she must understand the basic science underlying baking. This edition of Understanding Baking provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Book Details

INFORMATION

ISBN: 9780471405467

Publisher: John Wiley & Sons Inc

Format: Paperback / softback

Date Published: 27 September 2002

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 3rd edition

Illustration: Drawings: 22 B&W, 0 Color

Audience: General / adult, Tertiary education, Professional and scholarly

DIMENSIONS

Spine width: 20.0mm

Width: 150.0mm

Height: 226.0mm

Weight: 318g

Pages: 288

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Joseph Amendola Nicole Rees Non-Fiction

About the Author

Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.