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Understanding Baking : The Art and Science of Baking

Nicole Rees, Joseph Amendola, Donald E. Lundberg

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Understanding Baking : The Art and Science of Baking

by Nicole Rees, Joseph Amendola, Donald E. Lundberg
Save up to 39%
Understanding Baking : The Art and Science of Baking - Thryft
Understanding Baking : The Art and Science of Baking - Thryft

Confluence of science, art in bakery mastery.

Diving into "Understanding Baking" could be a revelation for your culinary journey. Imagine wielding the whisk with not just passion but also the precision of a scientist. It breaks down baking to its elemental level, offering you the power to understand and consequently innovate in the kitchen. Whether you're aspiring to be a pastry chef or simply love the craft, this book turns the alchemy of flour, butter, and sugar into a science you can master.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

Understanding Baking : The Art and Science of Baking

by Nicole Rees, Joseph Amendola, Donald E. Lundberg
Save up to 39%
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9780471405467
Authors: Nicole Rees, Joseph Amendola, Donald E. Lundberg
Publisher: Wiley
Date of Publication: 2002-09-23
Format: Paperback
Related Collections: Cooking, Food & Drink, Science
Related Topics: Cooking, Food and Drink, Food & Drink, Education, Food & Wine, Science
Goodreads rating: 4.11
(rated by 75 readers)

Description

Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
 

Confluence of science, art in bakery mastery.

Diving into "Understanding Baking" could be a revelation for your culinary journey. Imagine wielding the whisk with not just passion but also the precision of a scientist. It breaks down baking to its elemental level, offering you the power to understand and consequently innovate in the kitchen. Whether you're aspiring to be a pastry chef or simply love the craft, this book turns the alchemy of flour, butter, and sugar into a science you can master.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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