Understanding Baking: The Art and Science of Baking, 3rd edition (Repost)
Joseph Amendola, Nicole Rees Smith, Nicole Rees, "Understanding Baking: The Art and Science of Baking, 3rd edition"
English | 2003 | ISBN: 0471405469, 0471444189 | 288 pages | PDF | 3 MB
English | 2003 | ISBN: 0471405469, 0471444189 | 288 pages | PDF | 3 MB
The essential-and accessible-guide to the science of baking
Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.