ISBN: 9780470392676

Titel: How Baking Works, Untertitel: Exploring the Fundamentals of Baking Science, Einband: Taschenbuch, Autor: Paula I. Figoni, Verlag: John Wiley & Sons Inc, Sprache: Englisch, Seiten: … More...

Titel: How Baking Works, Untertitel: Exploring the Fundamentals of Baking Science, Einband: Taschenbuch, Autor: Paula I. Figoni, Verlag: John Wiley & Sons Inc, Sprache: Englisch, Seiten: 528, Maße: 278x220x30 mm, Gewicht: 1217 g, Verkäufer: bochumer-buchshop. How Baking Works von Paula I. Figoni Unsere Shops ☰ Belletristik Biografien Computer Esoterik Fachbücher Fahrzeuge Fußball Gesundheit Hörbücher Unsere Shops Belletristik Biografien Computer Esoterik Fachbücher Fahrzeuge Fußball Gesundheit Hörbücher Kinderbücher Kochen Krimis Kultur Ratgeber Reisen Sachbücher Schule Science Fiction Sport Tiere Tiere & Natur Zeitgeschichte Weitere Bücher: Paula I. Figoni of this publishing house Mehr zum Thema How Baking Worksvon Paula I. Figoni Art Nr.: 0470392673 ISBN 13: 9780470392676 SubTitle: Exploring the Fundamentals of Baking Science Release Year: 2010 Published by: John Wiley & Sons Inc Cover: Taschenbuch Cover Format: 278x220x30 mm Pages: 528 Weight: 1217 g Language: Englisch Author: Paula I. Figoni NEUWARE - Portofrei innerhalb Deutschlands! Alle Artikel werden von uns professionell verpackt, so dass die Beschädigungsgefahr beim Versand minimiert wird. Weitere Bücher: Paula I. Figoni of this publishing house Mehr zum Thema Beschreibung Description An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: \* An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods\* Practical exercises and experiments that vividly illustrate how different ingredients function\* Photographs and illustrations that show the science of baking at work\* End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. Information of Author Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc. Kurzbeschreibung Titel: How Baking Works, Untertitel: Exploring the Fundamentals of Baking Science, Einband: Taschenbuch, Autor: Paula I. Figoni, Verlag: John Wiley & Sons Inc, Sprache: Englisch, Seiten: 528, Maße: 278x220x30 mm, Gewicht: 1217 g, Verkäufer: bochumer-buchshop Bitte beachten Sie unsere Kundeninformationen, Datenschutzerklärung und Allgemeine Geschäftsbedingungen, welche Sie in dem Feld ?Allgemeine Geschäftsbedingungen für dieses Angebot? finden. Powered by INFORIUS , von Profianbieter, Festpreisangebot, [LT: FixedPrice], Format: 278x220x30 mm, EAN: 9780470392676, ISBN-13: 9780470392676, Marke: John Wiley & Sons Inc, Fachbereich: Hardcover/Schule und Lernen/Berufsschulbücher, Fachschulbücher, Publikationstitel: How Baking Works, Produktart: Bücher, Buchtitel: How Baking Works, Film-/Fernseh-Titel: Keine Angabe, Publikationsname: How Baking Works, Musiktitel: Keine Angabe, Interpret: Keine Angabe, John Wiley & Sons Inc, Nov 2010<

ISBN: 9780470392676

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must unde… More...

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: * An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods * Practical exercises and experiments that vividly illustrate how different ingredients function * Photographs and illustrations that show the science of baking at work * End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. Fremdsprachige Bücher 27.8 x 22.0 x 3.0 cm , John Wiley & Sons Inc, John Wiley & Sons Inc<

2010, ISBN: 9780470392676

gewerbliches Angebot, [SC: 0.00], Neuware, [PU: John Wiley & Sons], 528, [GW: 1217g], [ED: Taschenbuch], 3. Auflage, DE, An up-to-date, comprehensive guide to understanding and applying f… More...

gewerbliches Angebot, [SC: 0.00], Neuware, [PU: John Wiley & Sons], 528, [GW: 1217g], [ED: Taschenbuch], 3. Auflage, DE, An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and..., Banküberweisung, PayPal, [CT: Schulbücher / Sonstiges - Schulbücher]<

2010, ISBN: 9780470392676

gewerbliches Angebot, [SC: 0.00], Neuware, [PU: John Wiley & Sons], 528, [GW: 1217g], [ED: Taschenbuch], 3. Auflage, DE, An up-to-date, comprehensive guide to understanding and applying f… More...

gewerbliches Angebot, [SC: 0.00], Neuware, [PU: John Wiley & Sons], 528, [GW: 1217g], [ED: Taschenbuch], 3. Auflage, DE, An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and..., Banküberweisung, PayPal, [CT: Schulbücher / Sonstiges - Schulbücher]<

2010, ISBN: 0470392673

[EAN: 9780470392676], Neubuch, [PU: John Wiley & Sons], COOKING WINE METHODS BAKING BACKEN BÄCKEREI U. KONDITOREI HOSPITALITY HOTELGEWERBE, GASTRONOMIE TOURISTIK PROFESSIONAL & PASTRY HOT… More...

[EAN: 9780470392676], Neubuch, [PU: John Wiley & Sons], COOKING WINE METHODS BAKING BACKEN BÄCKEREI U. KONDITOREI HOSPITALITY HOTELGEWERBE, GASTRONOMIE TOURISTIK PROFESSIONAL & PASTRY HOTEL- UND GASTRONOMIEBERUFE, BEWIRTUNG BACKBUCH, Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product develop., Books<