The Art and Science of Baking 3rd Revised edition
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Understanding Baking by Joseph Amendola
Book DescriptionThe 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.
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Book DetailsISBN: 9780471405467
(234mm x 157mm x 17mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 27-Sep-2002
Country of Publication: United States
Books By Author Joseph Amendola
Baker's Manual, Paperback (September 2002)
In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic ?formulas,? or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute).
Ice Carving Made Easy, Paperback (May 1994)» View all books by Joseph Amendola
"With this new edition of Ice Carving Made Easy, Second Edition, Joe Amendola shares with all present and future ice carvers the resurgence of this historic art form. This book will guide and inspire thousands of chefs and artists to enjoy the artistic fulfillment, professionalism, and camaraderie of the exciting art of ice carving.
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