Understanding baking /
Amendola, Joseph
Understanding baking / Joseph Amendola, Donald Lundberg. - Second edition. - xii, 299 pages : illustrations ; 23 cm
Includes bibliographical references (page 272) and index.
Acknowledgments -- Preface -- 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 -- Appendix -- Bibliography -- Index. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. Ch. 16. Ch. 17. Ch. 18.
0442009674 9780442009670
92021875
Baking
TX683 / .A44 1992
641.815
Understanding baking / Joseph Amendola, Donald Lundberg. - Second edition. - xii, 299 pages : illustrations ; 23 cm
Includes bibliographical references (page 272) and index.
Acknowledgments -- Preface -- 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 -- Appendix -- Bibliography -- Index. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. Ch. 16. Ch. 17. Ch. 18.
0442009674 9780442009670
92021875
Baking
TX683 / .A44 1992
641.815