Exploring Professional Cooking by Lewis

Cover of: Exploring Professional Cooking | Lewis

Published by McGraw-Hill/Glencoe .

Written in English

Read online

Subjects:

  • General,
  • Cooking / Wine

Book details

The Physical Object
FormatHardcover
ID Numbers
Open LibraryOL9931903M
ISBN 100026679809
ISBN 109780026679800
OCLC/WorldCa23243953

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An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work.

This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves. Investigate “The Inner Mysteries of Fruits and Vegetables.” Activities delve into the causes and solutions to browning in various fruits and vegetables, experimenting with various treatments for cooking appetizing vegetables, and exploring osmosis and diffusion in preserving/preparing fruits.

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Culinary Study Guides C-2 Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Contents, continued PAGE Chapter 9—Equipment & Technology 9. THE PROFESSIONAL CHEF 9th (ninth) EDITION - THE CULINARY INSTITUTE OF AMERICA - Download cooking book THE PROFESSIONAL CHEF 9th (ninth) EDITION.

This book "Exploring Wine" is packed with information about wines of the USA and the world. The book reflects the changes in American wine and the wine industry. This is the Professional Chef's Knife Kit book, it is a must read for beginning Chefs and advanced cooks.

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