Title
How Baking Works: Exploring The Fundamentals Of Baking Science,New
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Accessible Coverage Of The Science Of Bakingunderlying The Artistic Considerations Involved In Baking Is Science, And No Other Text Offers As Indepth Coverage Of The 'Whys' Of Baking As How Baking Works. By Helping Bakers And Pastry Chefs Better Understand The Major Ingredient Groups And Reactions Ingredients Undergo During Basic Baking Techniques, This Insightful Book Is An Essential Key To Mastering Skills, Effectively Adapting To Todays Quickly Evolving Trends, And Understanding A Wide Array Of Ingredients From Different Cultures.In A Clear, Easytounderstand Format, How Baking Works Explains How Sweeteners, Fats, Leavening Agents, And Other Ingredients Work, As Well As How To Apply Scientific Knowledge To Answer Such Questions As: By Doubling The Sugar In A Pound Cake, How Does That Affect The Appearance, Flavor, And Texture Of The End Product? Each Chapter Concludes With Helpful Review Exercises And Lab Experiments, Making This Book An Engaging Learning Tool.Complete With Dozens Of Informative Illustrations, How Baking Works Is A Versatile Instructional Book For Students In Culinary And Baking Programs And Professional Bakers And Pastry Chefs.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the book contain? A: This book contains three hundred thirty-six pages. It provides a comprehensive exploration of baking science and techniques.
- Q: What is the binding type of this book? A: The binding type is paperback. This makes it lightweight and convenient for handling in the kitchen.
- Q: What are the dimensions of the book? A: The dimensions of the book are six inches in length, one inch in width, and nine point zero two inches in height. These dimensions make it easy to store on a bookshelf.
- Q: Is this book suitable for beginners in baking? A: Yes, this book is suitable for beginners. It covers fundamental baking science in an accessible manner, making it ideal for those new to baking.
- Q: Can advanced bakers benefit from this book? A: Yes, advanced bakers can also benefit from this book. It delves into the science behind baking, which can enhance their skills and creativity.
- Q: How can I apply the knowledge from this book in my baking? A: You can apply the knowledge by experimenting with ingredients and techniques discussed in the book. Each chapter includes review exercises and lab experiments to reinforce learning.
- Q: How should I store this book to keep it in good condition? A: Store this book in a cool, dry place away from direct sunlight. This will help prevent damage to the pages and binding.
- Q: Can I clean the book if it gets dirty? A: Yes, you can clean the book gently with a dry cloth. Avoid using water or cleaning solutions as they may damage the pages.
- Q: Is this book safe for children to read? A: Yes, this book is safe for children, especially those interested in baking. However, adult supervision is advised when conducting baking experiments.
- Q: What if my book arrives damaged? A: If your book arrives damaged, you should contact the seller for a return or exchange. Most sellers have specific policies to handle such issues.
- Q: Does this book provide illustrations? A: Yes, the book includes dozens of informative illustrations. These visuals enhance understanding of the baking processes and techniques described.
- Q: What is the main focus of the book? A: The main focus of the book is the science of baking. It explains how ingredients interact and the effects of various baking techniques.
- Q: Who is the author of this book? A: The author of this book is Paula Figoni. She is known for her expertise in baking and culinary science.
- Q: Will this book help me understand ingredient reactions? A: Yes, this book helps you understand ingredient reactions. It explains the roles of sweeteners, fats, and leavening agents in baking.
- Q: Are there any exercises included in the book? A: Yes, each chapter concludes with helpful review exercises and lab experiments. These are designed to reinforce the concepts covered.
- Q: Is this book suitable for pastry chefs? A: Yes, this book is suitable for pastry chefs. It provides valuable insights into baking science that can enhance their professional skills.