How Baking Works 烘焙科学原理揭秘
出版时间:
2010-11
版次:
3
ISBN:
9780470392676
定价:
449.10
装帧:
平装
开本:
其他
纸张:
胶版纸
页数:
528页
正文语种:
英语
1人买过
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Anup-to-date,comprehensiveguidetounderstandingandapplyingfoodsciencetothebakeshop.
Theessenceofbakingischemistry,andanyonewhowantstobeamasterpastrychefmustunderstandtheprinciplesandsciencethatmakebakingwork.Thisbookexplainsthewhysandhowsofeverychemicalreaction,essentialingredient,andtechnique,revealingthecomplexmysteriesofbreadloaves,pastries,andeverythinginbetween.Amongotheradditions,HowBakingWorks,ThirdEditionincludesanall-newchapteronbakingforhealthandwellness,withdetailedinformationonusingwholegrains,allergy-freebaking,andreducingsalt,sugar,andfatinavarietyofbakedgoods.
Thisdetailedandinformativeguidefeatures:
*Anintroductiontothemajoringredientgroups,includingsweeteners,fats,milk,andleaveningagents,andhoweachaffectsfinishedbakedgoods
*Practicalexercisesandexperimentsthatvividlyillustratehowdifferentingredientsfunction
*Photographsandillustrationsthatshowthescienceofbakingatwork
*End-of-chapterdiscussionandreviewquestionsthatreinforcekeyconceptsandtestlearning
Forbothpracticingandfuturebakersandpastrychefs,HowBakingWorks,ThirdEditionoffersanunrivaledhands-onlearningexperience. PaulaFigoniisafoodscientistandassociateprofessorattheInternationalBakingandPastryInstituteintheCollegeofCulinaryArtsatJohnson&WalesUniversityinProvidence,RhodeIsland.ShehasmorethantenyearsofexperienceinproductdevelopmentandfoodscienceatThePillsburyCompanyandOceanSprayCranberries,Inc.
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内容简介:
Anup-to-date,comprehensiveguidetounderstandingandapplyingfoodsciencetothebakeshop.
Theessenceofbakingischemistry,andanyonewhowantstobeamasterpastrychefmustunderstandtheprinciplesandsciencethatmakebakingwork.Thisbookexplainsthewhysandhowsofeverychemicalreaction,essentialingredient,andtechnique,revealingthecomplexmysteriesofbreadloaves,pastries,andeverythinginbetween.Amongotheradditions,HowBakingWorks,ThirdEditionincludesanall-newchapteronbakingforhealthandwellness,withdetailedinformationonusingwholegrains,allergy-freebaking,andreducingsalt,sugar,andfatinavarietyofbakedgoods.
Thisdetailedandinformativeguidefeatures:
*Anintroductiontothemajoringredientgroups,includingsweeteners,fats,milk,andleaveningagents,andhoweachaffectsfinishedbakedgoods
*Practicalexercisesandexperimentsthatvividlyillustratehowdifferentingredientsfunction
*Photographsandillustrationsthatshowthescienceofbakingatwork
*End-of-chapterdiscussionandreviewquestionsthatreinforcekeyconceptsandtestlearning
Forbothpracticingandfuturebakersandpastrychefs,HowBakingWorks,ThirdEditionoffersanunrivaledhands-onlearningexperience.
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作者简介:
PaulaFigoniisafoodscientistandassociateprofessorattheInternationalBakingandPastryInstituteintheCollegeofCulinaryArtsatJohnson&WalesUniversityinProvidence,RhodeIsland.ShehasmorethantenyearsofexperienceinproductdevelopmentandfoodscienceatThePillsburyCompanyandOceanSprayCranberries,Inc.
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