Understanding baking / Joseph Amendola, Donald Lundberg.
Material type:
TextPublisher: New York : Van Nostrand Reinhold, [1992]Copyright date: ©1992Edition: Second editionDescription: xii, 299 pages : illustrations ; 23 cmContent type: - text
- unmediated
- volume
- 0442009674
- 9780442009670
- 641.815
- TX683 .A44 1992
| 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 | A152112B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.814 PET Sauces : classical and contemporary sauce making / | 641.815 ALB Pancake : a global history / | 641.815 ALF Flatbreads and flavors : a baker's atlas / | 641.815 AME Understanding baking / | 641.815 AME Understanding baking : the art and science of baking / | 641.815 BAK Baking & pastry : mastering the art and craft / | 641.815 BAK Baking and pastry : mastering the art and craft / |
Includes bibliographical references (page 272) and index.
Acknowledgments -- Preface -- Ch. 1. Wheat and Grain Flours -- Ch. 2. Yeast and Chemical Leaveners -- Ch. 3. Sugar and Other Sweeteners -- Ch. 4. Eggs -- Ch. 5. Fats and Oils -- Ch. 6. Milk and Dairy Products -- Ch. 7. Thickeners: Starches, Gelatin, and Gums -- Ch. 8. Chocolate -- Ch. 9. Water -- Ch. 10. Salt -- Ch. 11. The Physics of Heat -- Ch. 12. Bread and Other Yeast-Risen Products -- Ch. 13. Laminates -- Ch. 14. Cake Baking -- Ch. 15. Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Ch. 16. Pies and Tarts -- Ch. 17. Cookies -- Ch. 18. Sugar Syrups and Candymaking -- Appendix -- Bibliography -- Index.
Machine converted from AACR2 source record.
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