{"title":"Paula I. Figoni","description":"\u003cp\u003e\u003cstrong\u003ePaula I. Figoni\u003c\/strong\u003e specialises in detailed educational texts that explore the science behind cooking and baking. Her works provide clear explanations and practical insights, ideal for readers keen to understand the fundamentals of culinary techniques.\u003c\/p\u003e\n\n\u003cp\u003eThese books invite both enthusiasts and professionals to delve into the chemistry and physics that influence baking outcomes, offering a rich resource for anyone interested in mastering the art and science of the kitchen.\u003c\/p\u003e","products":[{"product_id":"how-baking-works-by-paula-i-figoni-9780470392676","title":"How Baking Works","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cstrong\u003eAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\nThe 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, \u003ci\u003eHow Baking Works, Third Edition\u003c\/i\u003e 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:\n\n\u003cul\u003e\n  \u003cli\u003eAn introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods\u003c\/li\u003e\n  \u003cli\u003ePractical exercises and experiments that vividly illustrate how different ingredients function\u003c\/li\u003e\n  \u003cli\u003ePhotographs and illustrations that show the science of baking at work\u003c\/li\u003e\n  \u003cli\u003eEnd-of-chapter discussion and review questions that reinforce key concepts and test learning\u003c\/li\u003e\n\u003c\/ul\u003e\n\nFor both practising and future bakers and pastry chefs, \u003ci\u003eHow Baking Works, Third Edition\u003c\/i\u003e offers an unrivalled hands-on learning experience.\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47424280592620,"sku":"9780470392676","price":98.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780470392676.jpg?v=1774768732"}],"url":"https:\/\/bookhero.co.nz\/collections\/paula-i-figoni.oembed","provider":"Book Hero","version":"1.0","type":"link"}