Understanding baking : the art and science of baking /
Amendola, Joseph
Understanding baking : the art and science of baking / Joseph Amendola, Nicole Rees. - Third edition. - viii, 279 pages : illustrations ; 24 cm
Previous ed.: published as by Joseph Amendola and Donald E. Lundberg. New York: Van Nostrand Reinhold; London: Chapman and Hall, 1992.
Includes bibliographical references (pages 267-272) and index.
Wheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts -- Cookies -- Sugar Syrups and Candymaking.
0471405469 9780471405467
2002028887
Baking
TX683. / A45 2003
641.815
Understanding baking : the art and science of baking / Joseph Amendola, Nicole Rees. - Third edition. - viii, 279 pages : illustrations ; 24 cm
Previous ed.: published as by Joseph Amendola and Donald E. Lundberg. New York: Van Nostrand Reinhold; London: Chapman and Hall, 1992.
Includes bibliographical references (pages 267-272) and index.
Wheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts -- Cookies -- Sugar Syrups and Candymaking.
0471405469 9780471405467
2002028887
Baking
TX683. / A45 2003
641.815