Baking Science and Technology (2 Volume Set) [Hardcover]

Ernst J. Pyler (Author)

Product Details

• Hardcover: 1917 pages
• Publisher: Sosland Pub Co; Third Edition edition (June 1988)
• Language: English
• ISBN-10: 1882005023
• ISBN-13: 978-1882005024
• Product Dimensions: 9.2 x 6.2 x 1.8 inches
• Shipping Weight: 5.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,024,075 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars a must for enthusiasts and professionals alike, March 26, 2004

By 

eugene (Manila, Philippines) - See all my reviews

This review is from: Baking Science and Technology (2 Volume Set) (Hardcover)

the books is complete technically. it goes into detail of the basic chemistry and physics of bread and its components to give readers a good understanding of the basic baking principles. standard recipes of basic breads and pastries are provided but it is up to readers to adjust these according to their own preferences given the knowledge of the basic baking science. somehow it could pass off as a mini-encyclopedia of baking

1 of 1 people found the following review helpful:

5.0 out of 5 stars The bakers encyclopedia, March 9, 2009

By 

Douglas Zylberkan "Doug" (Florida) - See all my reviews

This review is from: Baking Science and Technology (2 Volume Set) (Hardcover)

If you are into research, baking or pastry, this is a valuable encyclopedia, the author E. Pyler that pass way a few years ago after he completed the third or second edition if I am not mistaken, for my self that like to research I could not find something so complete as this literature.
It became my reference book for many of my formulation whether are in the pastry or baking industry, Pyler gives you so much information that you have to make notes to keep track of what you are reading. Never the less I have a great interest in chemistry other wise I wouldn't like pastry and baking.
After reading the book it made me understand, the principals of baking, understanding each and every item that he researched for us open a vast wide door to our industry.
Highly recommended, a great study book and a must in every baker and pastry chef library.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Chemistry Behind Biscuits, February 8, 2001

By 

"kuput3" (TX) - See all my reviews

This review is from: Baking Science and Technology (2 Volume Set) (Hardcover)

Just one of the many things this fantastic book can help explain to the average layman such as myself. I learned the science and such behind yeast making dough rise. I will definately refer this to all my friends.