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By McCarty Sarah
Sarah McCarty - 2010
This book is designed for students in baking and pastry programs and working professional pastry chefs, emphasizing the science behind culinary methods. It goes beyond simple recipes, explaining the 'hows' and 'whys' of each step to enable successful recipe development. The content explores how ingredients like sugar and leavening agents affect the final product and how different components interact. It also addresses common baking questions, such as ingredient substitutions and achieving specific results like browning.