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The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.
When first published, Understanding Baking was one of the few resources available to the common professional baker that seriously attempted to address the science behind the bakery recipe, be it chemistry, physics, or biology. This edition has been thoroughly revised, maintaining that original intent, but with several new goals in mind. The first, obviously, was to update and expand the scientific material. Newer ingredients such as osmotolerant instant active dry yeast are clearly defined, while discussions of staple ingredients such as chocolate are expanded to reflect changes in manufacturing and usage. Second, products and production methods have been updated to reflect current trends. When Understanding Baking first emerged, a primary concern of the baking industry and hence, the young baker, was the mastery of large-scale production. Automated equipment, mixes, and time-saving methods were regarded with enthusiasm as the way of the future, liberating the baker from round-the-clock toil. And, today, in a bit of mixed blessing, most of the baked goods consumed in America do indeed come from large, state-of-the-art industrial plants. However, certain very popular movements in modern pastry and breadmaking seem to be heading, not forward into some brave new world of baking, but backward toward craft, quality ingredients, and uncompromised flavor. The artisanal bread movement that currently has the entire nation enthralled is a key example of this trend. Even large supermarket chains are rushing to produce their own specialty breads to cash in on the cachet of “artisan.” The old ways are back by popular demand—upscale coffeehouses, specialty bakeries, and restaurants boasting quality local ingredients have crept into almost every town. Our final goal, in this era of television celebrity chefs and vast numbers of magazines devoted to food and fine living, is to make Understanding Baking accessible to a wider audience. Today’s culinary students anticipate working in restaurants, bakeries, or even as selfemployed caterers or personal chefs. This edition of Understanding Baking is meant to be a handbook for all those rookie bakers, as well as a reference for enthusiasts. Whether your lemon meringue pie begins to weep or you need to review the list of foods that prevent gelatin from setting up, Understanding Baking is an easy-to-use reference for the pastry kitchen. Talented and curious amateurs with a desire to under- PREFACE stand the hows and whys can come away (after study and practice, of course!) with good technical skills and the wherewithal to modify recipes for specific ends. Understanding how ingredients interact in the processes of mixing and baking, and why certain proportions and ratios are successful in recipes, means you won’t ever be limited to recipes found in books. In the spirit of the original edition, the text has been kept short and, we hope, succinct. Like the previous edition, this book relies heavily on E. J. Pyler’s two-volume tome, Baking Science & Technology. Though Pyler’s work addresses the complex chemistry of large-scale industrial baking, it summarizes many studies of specific ingredients and processes, providing detailed explanations of the chemistry behind baking.
Jenny, Claire, Vicky und Karen führen völlig unterschiedliche Leben. Eines ist ihnen gemeinsam: Sie alle haben sich für einen begehrten Londoner Backwettbewerb qualifiziert. Doch die Herstellung der süßen Köstlichkeiten ist nicht die einzige zu meisternde Herausforderung, wie sich mit wachsender Vertrautheit unter den Frauen schon bald zeigt: Lebenslügen werden entlarvt, Geheimnisse gelangen ans Tageslicht, und schließlich wird jede mit neuem Blick in die Zukunft schauen- ... Ein Roman wie eine Schokoladentorte Grundzutaten: Vier Frauen, unterschiedlich Vier Lebensgeschichten, vielfältig Ein Geheimnis, zartherb Ein Backwettbewerb, verheißungsvoll In Häppchen oder am Stück zu genießen
Wollten Sie nicht schon immer mal Ihrem Liebsten einen Geburtstagskuchen backen oder ein paar Freunde zu einem richtig netten Kaffeeklatsch einladen? Backen ist kinderleicht und macht Spaß! Emily Nolan weiht Sie in die Geheimnisse des Backens ein. Zunächst zeigt sie, wie Sie Ihre Küche so organisieren, dass Sie alle Zutaten und Gerätschaften beim Backen zur Hand haben, welches Backzubehör Sie unbedingt brauchen, welche Backzutaten sich in Ihrem Vorratsschrank befinden sollten und wie Sie die Zutaten richtig abmessen. Dann geht's auch schon mit dem Backen los. Über 100 Rezepte, von Plätzchen über einfache Kuchen bis zu raffinierten Torten, laden zum Nachbacken ein.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

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