Cover image for Understanding baking : the art and science of baking
Understanding baking : the art and science of baking
Amendola, Joseph.
Personal Author:
Third edition.
Publication Information:
Hoboken, N.J. : J. Wiley, [2003]

Physical Description:
viii, 279 pages : illustrations ; 24 cm
Subject Term:
Added Author:
Electronic Access:
Table of contents
Format :


Call Number
Material Type
Home Location
Item Holds
TX683 .A5 2003 Adult Non-Fiction Non-Fiction Area

On Order



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.

Author Notes

Joseph Amendola started out as a pastry apprentice in the 1920s. During a lifelong association with The Culinary Institute of America, he has served as a baking instructor and senior vice president
Nicole Rees is a baking instructor and a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art & Design magazines

Table of Contents

Acknowledgmentsp. v
Prefacep. vii
Chapter 1 Wheat and Grain Floursp. 1
Chapter 2 Yeast and Chemical Leavenersp. 33
Chapter 3 Sugar and Other Sweetenersp. 47
Chapter 4 Eggsp. 65
Chapter 5 Fats and Oilsp. 77
Chapter 6 Milk and Dairy Productsp. 89
Chapter 7 Thickeners: Starches, Gelatin, and Gumsp. 101
Chapter 8 Chocolatep. 113
Chapter 9 Waterp. 129
Chapter 10 Saltp. 135
Chapter 11 The Physics of Heatp. 141
Chapter 12 Bread and Other Yeast-Risen Productsp. 151
Chapter 13 Laminatesp. 175
Chapter 14 Cake Bakingp. 187
Chapter 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Chouxp. 207
Chapter 16 Pies and Tartsp. 223
Chapter 17 Cookiesp. 237
Chapter 18 Sugar Syrups and Candymakingp. 247
Appendixp. 259
High-Altitude Bakingp. 259
Metric Conversions and Other Helpful Informationp. 260
Weight-Volume Equivalents for Common Ingredientsp. 262
Bibliographyp. 267
Indexp. 273