{"product_id":"understanding-baking-isbn-9780471405467","title":"Understanding Baking","description":"\u003cp\u003e 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.  \u003c\/p\u003e \u003cp\u003eAcknowledgments v\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eCHAPTER 1 Wheat and Grain Flours 1\u003c\/p\u003e \u003cp\u003eCHAPTER 2 Yeast and Chemical Leaveners 33\u003c\/p\u003e \u003cp\u003eCHAPTER 3 Sugar and Other Sweeteners 47\u003c\/p\u003e \u003cp\u003eCHAPTER 4 Eggs 65\u003c\/p\u003e \u003cp\u003eCHAPTER 5 Fats and Oils 77\u003c\/p\u003e \u003cp\u003eCHAPTER 6 Milk and Dairy Products 89\u003c\/p\u003e \u003cp\u003eCHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101\u003c\/p\u003e \u003cp\u003eCHAPTER 8 Chocolate 113\u003c\/p\u003e \u003cp\u003eCHAPTER 9 Water 129\u003c\/p\u003e \u003cp\u003eCHAPTER 10 Salt 135\u003c\/p\u003e \u003cp\u003eCHAPTER 11 The Physics of Heat 141\u003c\/p\u003e \u003cp\u003eCHAPTER 12 Bread and Other Yeast-Risen Products 151\u003c\/p\u003e \u003cp\u003eCHAPTER 13 Laminates 175\u003c\/p\u003e \u003cp\u003eCHAPTER 14 Cake Baking 187\u003c\/p\u003e \u003cp\u003eCHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207\u003c\/p\u003e \u003cp\u003eCHAPTER 16 Pies and Tarts 223\u003c\/p\u003e \u003cp\u003eCHAPTER 17 Cookies 237\u003c\/p\u003e \u003cp\u003eCHAPTER 18 Sugar Syrups and Candymaking 247\u003c\/p\u003e \u003cp\u003eAppendix 259\u003c\/p\u003e \u003cp\u003eHigh-Altitude Baking 259\u003c\/p\u003e \u003cp\u003eMetric Conversions and Other Helpful Information 260\u003c\/p\u003e \u003cp\u003eWeight-Volume Equivalents for Common Ingredients 262\u003c\/p\u003e \u003cp\u003eBibliography 267\u003c\/p\u003e \u003cp\u003eIndex 273\u003c\/p\u003e \u003cb\u003eNicole Rees-Smith\u003c\/b\u003e is a professional pastry chef, recipe developer, and food journalist for \u003ci\u003eChocolatier\u003c\/i\u003e and \u003ci\u003ePastry Art Design\u003c\/i\u003e magazines.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990427746533,"sku":"NP9780471405467","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471405467.jpg?v=1761787785","url":"https:\/\/k12savings.com\/products\/understanding-baking-isbn-9780471405467","provider":"K12savings","version":"1.0","type":"link"}