Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å selge
Lær å kjøpe brukt
Kjøp pensumbøker
Logg inn eller registrer deg
Kjøp et gavekort
For forfattere

Kundeservice

Hjelp
Spor ordre
Brukervilkår
Personvernregler
Informasjonskapsler

Bookis

Om oss
Jobb hos oss!
Gi tilbakemelding
Sjangere

Kontakt oss

Rask levering med

Trygg betaling med

Visa
Mastercard
Vipps
Klarna

© 2026 Bookis AS

Norsk

Norge

Region er basert på IP-adresse

How Baking Works: Exploring the Fundamentals of Baking Science

Pocket • 2010 • Engelsk

How Baking Works: Exploring the Fundamentals of Baking Science

Av Paula I. Figoni

0 vurderinger • 0.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

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...Vis mer

Om boken

ISBN

9780470392676

Forlag

JOHN WILEY SONS

Publiseringsår

2010

Språk

Engelsk

Originaltittel

How Baking Works: Exploring the Fundamentals of Baking Science

Format

Pocket

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Sift Everything You Need to Know about Baking

Sift Everything You Need to Know about Baking

Nicola Lamb

Sourdough Culture A History of Bread Making from Ancient to Modern Bakers

Sourdough Culture A History of Bread Making from Ancient to Modern Bakers

Eric Pallant

The food lab

The food lab

J. Kenji Lopez-Alt

Essentials of Food Science

Essentials of Food Science

Vickie A.

101 Things I Learned® in Culinary School (Second Edition)

101 Things I Learned® in Culinary School (Second Edition)

Louis Eguaras

Modernist Bread:The Art and Science

Modernist Bread:The Art and Science

Nathan Myhrvold

The Fearless Baker: Simple Secrets for Baking Like a Pro

The Fearless Baker: Simple Secrets for Baking Like a Pro

Erin Jeanne McDowell

Sweet

Sweet

Yotam Ottolenghi

Food Processing Technology

Food Processing Technology

P. J. Fellows

Food: The Chemistry of its Components: 6th Edition

Food: The Chemistry of its Components: 6th Edition

Tom Alphin

Helt enkelt baking

Helt enkelt baking

Ingrid Espelid Hovig

Every Last Crumb

Every Last Crumb

Brittany Angell

Chocolate Master Class

Chocolate Master Class

Frederic (EDT) Bau

Chemistry for the biosciensces

Chemistry for the biosciensces

Jonathan Crowe,

The New Patissiers

The New Patissiers

Olivier Dupon

The Chemistry of Beer: The Science in the Suds

The Chemistry of Beer: The Science in the Suds

Roger Barth

Flour Water Salt Yeast

Flour Water Salt Yeast

Ken Forkish

The Elements of Dessert

The Elements of Dessert

Francisco Migoya

The Great British Bake Off

The Great British Bake Off

Linda Collister

The Professional Chef

The Professional Chef

The Culinary Institute of America (Cia)

Bak det

Bak det

Ian Hofstetter

Pastry

Pastry

Michel Roux

Baking

Baking

Christine Last

Sensory Evaluation of Food - Principles and Practices

Sensory Evaluation of Food - Principles and Practices

Harry T. Lawless

Understanding Wine Technology A Book for the Non-scientist that Explains the Science of Winemaking

Understanding Wine Technology A Book for the Non-scientist that Explains the Science of Winemaking

David Bird

Food The Chemistry of Its Components

Food The Chemistry of Its Components

Tom P. Coultate

Molecular Gastronomy

Molecular Gastronomy

Herve This

Frozen Desserts

Frozen Desserts

The Culinary Institute of America (Cia)

Fennema's Food Chemistry, Fourth Edition

Fennema's Food Chemistry, Fourth Edition

Srinivasan Damodaran

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor [A Baking Book]

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor [A Baking Book]

Peter Reinhart

The Joy of Vegan Baking

The Joy of Vegan Baking

Colleen Patrick-Goudreau

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Cordon bleu (School : Paris, France)

Elements of Physical Chemistry

Elements of Physical Chemistry

Peter Atkins

McGee on Food and Cooking

McGee on Food and Cooking

Harold McGee

Bakebok for mannfolk - og folk flest

Bakebok for mannfolk - og folk flest

Heidi Brunstad

Principles of Brewing Science

Principles of Brewing Science

George J. Fix

On Baking

On Baking

Sue Lawrence

Den Store bakeboken

Den Store bakeboken

Liv Gjerløw

Fennema's Food Chemistry

Fennema's Food Chemistry