Understanding Baking

The Art and Science of Baking

Häftad, Engelska, 2002

Av Joseph Amendola, Nicole Rees, Joseph (The Culinary Institute of America) Amendola

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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.

Produktinformation

Utgivningsdatum2002-09-27
Mått150 x 226 x 20 mm
Vikt318 g
FormatHäftad
SpråkEngelska
Antal sidor288
Upplaga3
FörlagJohn Wiley & Sons Inc
ISBN9780471405467

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Bakböcker inom Mat och dryck

Acknowledgments vPreface viiCHAPTER 1 Wheat and Grain Flours 1CHAPTER 2 Yeast and Chemical Leaveners 33CHAPTER 3 Sugar and Other Sweeteners 47CHAPTER 4 Eggs 65CHAPTER 5 Fats and Oils 77CHAPTER 6 Milk and Dairy Products 89CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101CHAPTER 8 Chocolate 113CHAPTER 9 Water 129CHAPTER 10 Salt 135CHAPTER 11 The Physics of Heat 141CHAPTER 12 Bread and Other Yeast-Risen Products 151CHAPTER 13 Laminates 175CHAPTER 14 Cake Baking 187CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207CHAPTER 16 Pies and Tarts 223CHAPTER 17 Cookies 237CHAPTER 18 Sugar Syrups and Candymaking 247Appendix 259High-Altitude Baking 259Metric Conversions and Other Helpful Information 260Weight-Volume Equivalents for Common Ingredients 262Bibliography 267Index 273