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AuthorAmendola, Joseph
TitleUnderstanding baking [electronic resource] : the art and science of baking / Joseph Amendola, Nicole Rees
Imprint Hoboken, N.J. : J. Wiley, c2003
Edition 3rd ed
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Descript viii, 279 p. : ill. ; 24 cm


Wheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts -- Cookies -- Sugar Syrups and Candymaking

Baking Electronic books.


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