September 3, 2020

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Por favor, tente novamente. How Baking Works: Exploring the Fundamentals of Baking Science. The content is exceptional, as expected; however, the quality of the material is disappointing. 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. How Baking Works: Figoni, Paula: Amazon.nl Selecteer uw cookievoorkeuren We gebruiken cookies en vergelijkbare tools om uw winkelervaring te verbeteren, onze services aan te bieden, te begrijpen hoe klanten onze services gebruiken zodat we verbeteringen … Please try again. 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. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. I'd keep it between two hard back books as it's soft back. 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. I thought it would give more explaination of why certain things happen when baking. 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. How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. And, this book may fill the job. Para navegar fora desse carrossel, use sua tecla de atalho do cabeçalho para navegar para o anterior ou seguinte. 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. Os membros Prime aproveitam em uma única assinatura frete GRÁTIS e rápido, além de conteúdo de entretenimento, como filmes, séries, músicas, eBooks, revistas e jogos por apenas R$ 9,90/mês. This shopping feature will continue to load items when the Enter key is pressed. Compre online How Baking Works: Exploring the Fundamentals of Baking Science, de Figoni, Paula I. na Amazon. Não é possível adicionar itens à lista de favoritos . | CNPJ 15.436.940/0001-03, Av. Utilizamos cookies y herramientas similares para mejorar tu experiencia de compra, prestar nuestros servicios, entender cómo los utilizas para poder mejorarlos, y para mostrarte anuncios. I just have to get through the very basic chemistry of how baking ingredients work together, which was very enlightening to me. I had looked for a book like this for a while but others I'd looked at didn't give as much detailed explanation as this one does. Many of the positives have also been highlighted, & I agree with other reviewers on these points. Buy How Baking Works by Figoni, Paula online on Amazon.ae at best prices. Formas de pagamento aceitas: cartões de crédito (Visa, MasterCard, Elo e American Express) e boleto. It's well written and has made me understand the background of the chemistry of baking. John Wiley & Sons; 2nd Edição (23 outubro 2007), Avaliado no Reino Unido em 17 de outubro de 2017. Sólo queda(n) 5 en stock (hay más unidades en camino). 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. Passa al contenuto principale. Tutte le categorie. came as expected. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. Also recommended for any home bakers who want to improve their cakes and breads or maybe want to work with ingredient substitutes but aren't sure how things will work out. Highly recommended for anyone studying bakery at NVQ Level in the UK or on a first year Undergraduate degree in any form of Food Technology or Nutrition. Fast and free shipping free returns cash on delivery available on eligible purchase. No es necesario ningún dispositivo Kindle. Encontre diversos livros em Inglês e Outras Línguas com ótimos preços. 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. I learned my lesson and will always look at the inside of the book before buying. Prime members enjoy FREE Delivery on millions of eligible domestic and international items, in addition to exclusive access to movies, TV shows, and more. 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. While it looks interesting. © 1996-2020, Amazon.com, Inc. o afiliados. I guess they must be in the professor's copy. The print in this book is light brown. In order to navigate out of this carousel, please use your heading shortcut key to navigate to the next or previous heading. 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