- Published Year: 2001
- Page count: 298
- File Size: 3 Mb
- Language: English
- Published by: CRC Press; Woodhead Pub
- Visited by: 38
- Rating/Review: 4.5
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ISBN:
9780849312212
0-8493-1221-3
1855735644
Keywords:
Baking problems solved
4.5
Reviews from our users
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Each download or ask from book AI costs 2 points. To earn more free points, please visit the Points Guide Page and complete some valuable actions.Introduction to "Baking Problems Solved" by Stanley P Cauvain and Linda S Young
Welcome to a world where every baking mystery is unraveled and every challenge is met with expert advice. "Baking Problems Solved" is a comprehensive guide that offers practical solutions to the common, and sometimes uncommon, problems that bakers face in the kitchen. Whether you are a seasoned professional or an enthusiastic home baker, this book is designed to enhance your skills and deepen your understanding of the art and science of baking.
Summary of the Book
In "Baking Problems Solved," Stanley P Cauvain and Linda S Young take you on an enlightening journey through the fundamental and intricate aspects of baking. Each chapter addresses a specific set of challenges, delivering clear explanations and effective solutions to improve your baking outcomes. From dough consistency and leavening methods to troubleshooting finished products and improving shelf life, this book delves into every possible hurdle a baker might encounter. Throughout the pages, the authors integrate scientific insights to bridge the gap between theory and practice, ensuring that you understand the 'why' behind each method and solution offered.
Key Takeaways
- Comprehensive coverage of a variety of baking problems, from dough preparation to finished product evaluation.
- Clear and applicable solutions aiming to prevent common baking failures.
- Insight into the scientific principles guiding the baking process.
- Practical tips and professional techniques to perfect your baking skills.
- Focus on ingredient functionalities and their impact on baking outcomes.
Famous Quotes from the Book
"Good science makes good baking. Understanding the fundamentals allows creativity to flourish and ensures consistent results."
"Baking is both an art and a science; conquering its challenges requires knowledge, patience, and a willingness to learn from every failure."
"There's no such thing as a bad batch, only a lesson learned for the next one. The key to success in baking is perseverance."
Why This Book Matters
"Baking Problems Solved" fills a critical gap in culinary literature by providing focused advice and scientifically grounded solutions to the problems bakers encounter daily. Its significance lies in its dual approach: blending practical, industry-proven solutions with a sound understanding of the science behind baking. This book is an essential resource for anyone serious about improving their baking craft, whether in a professional setting or at home. Its importance is further bolstered by the authors’ extensive experience and deep commitment to elevating the baking experience. For educators, it serves as a reliable textbook that covers the necessary scientific principles in baking education, while for hobbyists, it becomes a lifelong companion in the kitchen. Its wide-ranging applicability and depth of content make it a go-to guide that transcends trends and technology in the timeless practice of baking.
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