Understanding baking / Joseph Amendola, Donald Lundberg.

Format:

Book

Author/Creator:

Amendola, Joseph.

Contributor:

Lundberg, Donald E.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Baking.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

xii, 299 pages, 9 unnumbered pages : illustrations ; 23 cm

Edition:

Second edition.

Place of Publication:

New York : John Wiley & Sons, [©1992]

Summary:

This "Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as substitutes for foods high in calories.

Notes:

"This book is written for baking and culinary students as well as for the general public who wish to know what baking is all about, the gredients used, and how they are used to produce attractive, flavorful, and nutritional baked goods ... This current edition further develops the material of the first edition published in 1970."--Preface.

Includes bibliographical references (page 272) and index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

ISBN:

0471284572

9780471284574

OCLC:

40737491