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© 2026 Bookis AS
English
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Fast delivery with
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© 2026 Bookis AS
English
Norway
Region is based on IP address
Paperback • 2010 • English
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About the book
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...Show more
Book details
ISBN
9780470392676
Publisher
JOHN WILEY SONS
Published year
2010
Language
English
Original title
How Baking Works: Exploring the Fundamentals of Baking Science
Format
Paperback
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