La ciencia del horneado (The Science of Baking) (Panes, pasteles y repostería) (Spanish Edition)
List Price:
$35.00
| Expected release date is Oct 20th 2026 |
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Product Details
Author:
Matt Adlard
Format:
Hardcover
Pages:
224
Publisher:
DK (October 20, 2026)
Imprint:
DK
Release Date:
October 20, 2026
Language:
Spanish
Audience:
General/trade
ISBN-13:
9798217312894
Weight:
20oz
Dimensions:
8.375" x 10.0625"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260821T224312_157615702-20260821.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
China
Pub Discount:
65
Series:
The Science of Food
Case Pack:
16
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
Descubre la ciencia que hace que cada horneado sea perfecto.
Prepara croissants, pasteles, soufflés ¡y mucho más!, con más de 50 recetas paso a paso, y profundiza en la química que hay detrás de nuestros productos horneados con este libro en español fácil de entender sobre cómo funciona la repostería.
En sus páginas, descubrirás:
Domina el arte culinario de la repostería y alcanza el nivel de los mejores panaderos parisinos. Desde la elaboración de pasteles clásicos hasta la masa madre, esta guía en español es perfecta para entusiastas de repostería de cualquier nivel.
_____________________________________________________________________
The Science of Baking delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe; how they combine and interact together; and, most importantly, how to use the correct temperature (and oven settings) to get the best results every time.
Get to know your dough and learn to laminate like the best Parisian bakers—including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts—perfect for baking enthusiasts of any level.
Prepara croissants, pasteles, soufflés ¡y mucho más!, con más de 50 recetas paso a paso, y profundiza en la química que hay detrás de nuestros productos horneados con este libro en español fácil de entender sobre cómo funciona la repostería.
En sus páginas, descubrirás:
- Qué papel cumple cada ingrediente en una receta y por qué se combina con los demás.
- La temperatura ideal para hornear tus pasteles.
- La configuración más adecuada de tu horno.
- Consejos para evitar que la base de tus creaciones quede pastosa.
Domina el arte culinario de la repostería y alcanza el nivel de los mejores panaderos parisinos. Desde la elaboración de pasteles clásicos hasta la masa madre, esta guía en español es perfecta para entusiastas de repostería de cualquier nivel.
_____________________________________________________________________
The Science of Baking delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe; how they combine and interact together; and, most importantly, how to use the correct temperature (and oven settings) to get the best results every time.
Get to know your dough and learn to laminate like the best Parisian bakers—including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts—perfect for baking enthusiasts of any level.
