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Understanding baking : the art and science of baking / Joseph Amendola, Nicole Rees.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : J. Wiley, [2003]Copyright date: ©2003Edition: Third editionDescription: viii, 279 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471405469
  • 9780471405467
Subject(s): DDC classification:
  • 641.815
LOC classification:
  • TX683. A45 2003
Contents:
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.
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Holdings
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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