Understanding baking : the art and science of baking / Joseph Amendola, Nicole Rees.
Material type: TextPublisher: Hoboken, N.J. : J. Wiley, [2003]Copyright date: ©2003Edition: Third editionDescription: viii, 279 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 0471405469
- 9780471405467
- 641.815
- TX683. A45 2003
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.815 AME (Browse shelf(Opens below)) | 1 | Available | A324941B |
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.
Machine converted from AACR2 source record.
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