Title
How Baking Works: Exploring The Fundamentals Of Baking Science,New
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
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: What is the main focus of 'How Baking Works'? A: 'How Baking Works' primarily focuses on the science behind baking, explaining the fundamental principles that govern baking techniques and ingredient interactions.
- Q: Who is the author of this baking book? A: The author of 'How Baking Works' is Paula Figoni, who provides expert insights into baking science.
- Q: How many pages does 'How Baking Works' have? A: 'How Baking Works' contains a total of 336 pages, making it a comprehensive resource for both students and professional bakers.
- Q: Is 'How Baking Works' suitable for beginners? A: Yes, 'How Baking Works' is written in a clear and accessible format, making it suitable for beginners as well as experienced bakers looking to deepen their understanding of baking science.
- Q: What type of binding does this book have? A: 'How Baking Works' is available in paperback binding, which is durable and easy to handle in the kitchen.
- Q: Are there illustrations in 'How Baking Works'? A: Yes, the book includes dozens of informative illustrations that help explain the scientific concepts behind baking.
- Q: What kind of exercises are included in the book? A: 'How Baking Works' features review exercises and lab experiments at the end of each chapter, allowing readers to apply what they have learned in practical scenarios.
- Q: When was 'How Baking Works' published? A: 'How Baking Works' was published on January 1, 2003, and has been a valuable resource for baking enthusiasts since its release.
- Q: Can professional chefs benefit from this book? A: Absolutely, professional bakers and pastry chefs can benefit from 'How Baking Works' as it provides in-depth knowledge of ingredient interactions and baking techniques.
- Q: What is the condition of the book? A: 'How Baking Works' is listed as being in good condition, making it a reliable choice for readers looking for quality baking literature.