Understanding Baking

The Art and Science of Baking
Author: Joseph Amendola,Nicole Rees
Publisher: Wiley
ISBN: 0471444189
Category: Cooking
Page: 288
View: 2912
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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.

Understanding Baking the Art and Science of Baking, 6th Edition, Joseph Amendola & Nicole Rees, 2003

Baking
Author: John Wiley & Sons, Inc
Publisher: Bukupedia
ISBN: 0471405469
Category: Cooking
Page: 289
View: 2078
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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.

Professional Baking


Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category: Cooking
Page: 736
View: 4465
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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.

Backen für Dummies


Author: Emily Nolan
Publisher: John Wiley & Sons
ISBN: 9783527703883
Category:
Page: 283
View: 5921
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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.

Die letzten Geheimnisse der Kochkunst

Hintergründe — Rezepte — Experimente
Author: Peter Barham
Publisher: Springer
ISBN: 9783642624667
Category: Science
Page: 363
View: 6932
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Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.

Die Zutaten des Glücks

Roman
Author: Sarah Vaughan
Publisher: BASTEI LÜBBE
ISBN: 373250672X
Category: Family & Relationships
Page: 398
View: 4217
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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

Salz. Fett. Säure. Hitze

Die vier Elemente guten Kochens.
Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Category: Cooking
Page: 472
View: 2844
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Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

How Baking Works

Exploring the Fundamentals of Baking Science
Author: Paula I. Figoni
Publisher: John Wiley & Sons
ISBN: 0470392673
Category: Cooking
Page: 528
View: 3541
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

Baking Style

Art Craft Recipes
Author: Lisa Yockelson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544177509
Category: Cooking
Page: 528
View: 8386
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A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in The Boston Globe, The Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review

On Food and Cooking : das Standardwerk der Küchenwissenschaft


Author: Harold McGee
Publisher: N.A
ISBN: 9783875150834
Category:
Page: 994
View: 4195
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Modernist Cuisine at Home


Author: Nathan Myhrvold,Maxime Bilet
Publisher: N.A
ISBN: 9783836546485
Category: Cooking
Page: 676
View: 4260
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The Art and Soul of Baking


Author: Cindy Mushet,Sur La Table,Maren Caruso
Publisher: Andrews McMeel Publishing
ISBN: 0740773348
Category: Cooking
Page: 464
View: 7188
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Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.

Baking Boot Camp

Five Days of Basic Training at The Culinary Institute of America
Author: Darra Goldstein,Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0764572792
Category: Cooking
Page: 277
View: 1356
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Describes The Culinary Institute of America's five-day "Boot Camp" course that teaches non-professional home cooks how to prepare food like a professional baker, revealing the tips, tricks, cooking skills and techniques, and recipes that participants learn, including lessons in rubbed dough, custard, puff pastry, mousse, and more.

Unglaubliche Zahlen


Author: Ian Stewart
Publisher: Rowohlt Verlag GmbH
ISBN: 3644564310
Category: Mathematics
Page: 448
View: 8467
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In diesem Buch nimmt der britische Mathe-Guru seine Leser mit auf eine Reise durch das Reich der Zahlen – reelle, rationale, irrationale, komplexe; ganz, ganz kleine und unendlich große, Fraktale, Logarithmen, Hochzahlen, Primzahlen, Kusszahlen und viele mehr. Jedes Kapitel konzentriert sich auf eine Zahl oder Zahlengruppe und erläutert, warum sie so interessant ist. «Jede Zahl hat ihre eigene Geschichte zu erzählen», heißt es im Vorwort. Stewart erzählt sie mit Begeisterung und versteht es geschickt, diese Geschichten miteinander zu verweben, ob es um die Zahl Pi geht oder zum Schluss auch um Geheimcodes, den Rubikwürfel und Sudoku. Darüber hinaus erfährt man viel über die Geschichte der Mathematik und die Rolle, die sie für unsere Entwicklung spielt. Schließlich waren es die Zahlen, so der Autor, «die es der Menschheit ermöglicht haben, sich aus dem Schlamm zu ziehen und nach den Sternen zu greifen».

On Baking (Update)

A Textbook of Baking and Pastry Fundamentals
Author: Sarah R. Labensky,Priscilla A. Martel,Eddy Van Damme
Publisher: Pearson
ISBN: 0133886948
Category: Cooking
Page: 864
View: 1555
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

Magic Cleaning

Wie richtiges Aufräumen Ihr Leben verändert
Author: Marie Kondo
Publisher: Rowohlt Verlag GmbH
ISBN: 3644491011
Category: Self-Help
Page: 224
View: 5072
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Kaum jemandem macht es Spaß, aufzuräumen und sich von Dingen zu trennen. Die meisten von uns haben einfach nie gelernt, wirklich Ordnung zu halten. Denn auch beim Aufräumen gibt es den berühmten Jo-Jo-Effekt. Doch damit ist jetzt Schluss! Marie Kondo lässt keine Ausrede gelten. Die junge Japanerin hat eine bahnbrechende Strategie entwickelt, die auf wenigen simplen Grundsätzen beruht, aber dennoch höchst effektiv ist. So wird die Beschäftigung mit dem Gerümpel des Alltags schon mal zu einem Fest. Darüber hinaus sind die Auswirkungen, die Magic Cleaning tatsächlich auf unser Denken und unsere Persönlichkeit hat, noch viel erstaunlicher. Der Generalangriff auf das alltägliche Chaos macht uns zu selbstbewussten, zufriedenen, ausgeglichenen Menschen. Vereinfachen Sie Ihr Leben mit Magic Cleaning! Der Nr.-1-Bestseller aus Japan - über zwei Million verkaufte Exemplare

Bakery Production Handbook


Author: Kirk O'Donnell
Publisher: Xlibris Corporation
ISBN: 1514439670
Category: Business & Economics
Page: 366
View: 6631
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This book is for anyone interested in producing bakery products of consistent quality and low operating costs. This book is also intended to be used as a professional reference. There are many good books available about the art and science of baking. However, these other books do not help an owner or a bakery manager grow their businesses. In the baking industry, all successful businesses begin with quality products. These businesses almost always start in a kitchen, and then the company has to figure out how to keep up with the growing demand for these bakery products. Fortunately, if the company makes prudent decisions, it is possible to drive down operating costs. On the other hand, if the company cannot produce consistent quality; or if the operating costs are out of control, the company will soon be out of the baking business. This handbook should help more and more aspiring bakers sustain their success.

The Professional Pastry Chef


Author: Friberg
Publisher: University of Texas Press
ISBN: 9780471218258
Category:
Page: 114
View: 3961
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Supergrains

Über 100 Rezepte mit Quinoa, Amaranth, Buchweizen, braunem Reis, Chia, Hirse, Hafer, Kamut, Dinkel, Gerste, Emmer und Grünkern
Author: Chrissy Freer
Publisher: N.A
ISBN: 9783517093642
Category:
Page: 224
View: 5595
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