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.
By:
Joseph Amendola (The Culinary Institute of America),
Nicole Rees
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 3rd Edition
Dimensions:
Height: 226mm,
Width: 150mm,
Spine: 20mm
Weight: 318g
ISBN: 9780471405467
ISBN 10: 0471405469
Pages: 288
Publication Date: 09 September 2002
Audience:
General/trade
,
Professional and scholarly
,
College/higher education
,
ELT Advanced
,
Undergraduate
Format: Paperback
Publisher's Status: Active
Acknowledgments v Preface vii CHAPTER 1 Wheat and Grain Flours 1 CHAPTER 2 Yeast and Chemical Leaveners 33 CHAPTER 3 Sugar and Other Sweeteners 47 CHAPTER 4 Eggs 65 CHAPTER 5 Fats and Oils 77 CHAPTER 6 Milk and Dairy Products 89 CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101 CHAPTER 8 Chocolate 113 CHAPTER 9 Water 129 CHAPTER 10 Salt 135 CHAPTER 11 The Physics of Heat 141 CHAPTER 12 Bread and Other Yeast-Risen Products 151 CHAPTER 13 Laminates 175 CHAPTER 14 Cake Baking 187 CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207 CHAPTER 16 Pies and Tarts 223 CHAPTER 17 Cookies 237 CHAPTER 18 Sugar Syrups and Candymaking 247 Appendix 259 High-Altitude Baking 259 Metric Conversions and Other Helpful Information 260 Weight-Volume Equivalents for Common Ingredients 262 Bibliography 267 Index 273
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
