| Originaltittel
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| Medvirkende
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| Omfang
| viii, 279 sider : illustrasjoner
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| Utgave
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| Opplysninger
| Wheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Soufflés, Meringues, Buttercream, and Pâte à Choux -- Pies and Tarts -- Cookies -- Sugar Syrups and Candymaking.. - A resource for bakers that explains the chemistry of ingredients and their combinations, explaining how to use knowledge of baking science to perfect one's baking skills.
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| Emner
| baking
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| Dewey
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| ISBN
| 0471405469. - 9780471405467
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