Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This ...
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Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
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Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $11.64, good condition, Sold by Goodwill of Greater Milwaukee rated 5.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 2003 by John Wiley & Sons Inc.
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Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend curve or creasing to it. Book should have minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere and any CD or DVD expected with the book is included. Book is not a former library copy.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $11.66, good condition, Sold by ClickGoodwill rated 4.0 out of 5 stars, ships from Indianapolis, IN, UNITED STATES, published 2003 by John Wiley & Sons Inc.
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Used-Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing minimal pencil underlining of text no highlighting of text no writing in margins. No missing pages.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $12.62, good condition, Sold by Bookmans rated 5.0 out of 5 stars, ships from Tucson, AZ, UNITED STATES, published 2003 by Wiley.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $18.27, fair condition, Sold by ClickGoodwill rated 4.0 out of 5 stars, ships from Indianapolis, IN, UNITED STATES, published 2010 by Wiley.
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Fair. Used-Acceptable: All pages and the cover are intact but shrink wrap dust covers or boxed set case may be missing. Pages may include limited notes highlighting or minor water damage but the text is readable. Item may be missing bundled media.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $18.94, good condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2010 by Wiley.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $19.44, good condition, Sold by Goodwill Southern California rated 4.0 out of 5 stars, ships from Los Angeles, CA, UNITED STATES, published 2010 by Wiley.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $19.48, good condition, Sold by Zoom Books East rated 5.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 2010 by Wiley.
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Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $20.00, very good condition, Sold by Clausen Books, RMABA rated 4.0 out of 5 stars, ships from Colorado Springs, CO, UNITED STATES, published 2008 by John Wiley & Sons, Inc..
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Photographs/Charts/Diagrams/Conversions. Near Fine. Paperback. 4to-over 9¾"-12" tall. Former owner's return address label on title page along the upper edge (does NOT affect the text), else textblock very clean and tight; All edges are straight and sound; Small peel to the front bottom edge near the outer corner. 399pp., including bibliography and index.
