Qty:1
  • List Price: $45.00
  • Save: $14.75 (33%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
How Baking Works: Explori... has been added to your Cart
Condition: Used: Like New
Comment: OVERNIGHT and 2-DAY SHIPPING AVAILABLE........Like New condition. The item is in Amazon's warehouse and shipped to you by Amazon. You have the assurance that you will get your item in a timely manner. In the unlikely event something should go wrong with the shipping, you can contact Amazon to assist with the customer service, tracking or hassle-free return. We are very proud to be in this program as it allows us to offer the best customer experience possible.
Access codes and supplements are not guaranteed with used items.
Sell yours for a Gift Card
We'll buy it for $10.79
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

How Baking Works: Exploring the Fundamentals of Baking Science Paperback – November 9, 2010

ISBN-13: 978-0470392676 ISBN-10: 0470392673 Edition: 3rd

Buy New
Price: $30.25
42 New from $28.98 35 Used from $22.65
Amazon Price New from Used from
Paperback
"Please retry"
$30.25
$28.98 $22.65
Free Two-Day Shipping for College Students with Amazon Student Free%20Two-Day%20Shipping%20for%20College%20Students%20with%20Amazon%20Student


Get Up to 80% Back When You Sell Us Your Books
$30.25 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

How Baking Works: Exploring the Fundamentals of Baking Science + Professional Baking 6th Edition with Professional Baking Method Card Package Set
Price for both: $108.54

Buy the selected items together
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Paperback: 528 pages
  • Publisher: Wiley; 3 edition (November 9, 2010)
  • Language: English
  • ISBN-10: 0470392673
  • ISBN-13: 978-0470392676
  • Product Dimensions: 8.7 x 1 x 10.8 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #18,864 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

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, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

  • An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods

  • Practical exercises and experiments that vividly illustrate how different ingredients function

  • Photographs and illustrations that show the science of baking at work

  • End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

About the Author

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Customer Reviews

Great for learning the science and theories behind baking.
Tahnzi
Good read and reference book for a basic understanding on baking ingredients.
Peiwen
I highly recommend this book for everyone interested in baking and pastry.
Nikoloz Sartania

Most Helpful Customer Reviews

22 of 23 people found the following review helpful By Frank Boland on December 8, 2011
Format: Paperback Verified Purchase
I wrote a 17 page term paper during culinary school in one night with only this book! This book opened my eyes to the incredible chemistry behind baking. If you want to understand why things react the way they do in this medium, I strongly suggest this book!
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 20 people found the following review helpful By Midwest Book Review on January 20, 2011
Format: Paperback
The third updated edition of HOW BAKING WORKS offers a fine, revised survey covering the chemistry of the basic techniques of baking. The entire process is covered with an attention to the science behind why baking works: from major ingredient groups to how sweeteners, fats and leavening agents affect appearance, flavor and texture, this is a 'must' for any serious culinary collection.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 13 people found the following review helpful By K. Farone on September 10, 2012
Format: Paperback Verified Purchase
I'm a family and consumer science teacher and I use this book for my curriculum in baking. It's very sophisticated and tells you all about the chemistry of baking. A little too indepth for my high school kids.... but still a good resource and guide. I just make the worksheets a bit simpler. Be careful though if you use it for school or home use. They recommend weighing all the ingredients and we don't have enough time to do that at schoo. It's a bit challenging to convert to cups, tablespoons, etc.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
27 of 33 people found the following review helpful By sophie s on March 28, 2012
Format: Paperback Verified Purchase
I ordered this edition of How baking Works as I though it was a larger version, more comprehensive or maybe with more images or hardcover???

The price of this edition was much greater than the other versions so I was expecting a bigger version. Instead my copy of How Baking Works was posted with another book, a book on plated desserts. This was the reason for the higher price.

So be warned, if you want to purchase a copy of How Baking Works (which is a great book) just get the cheaper version, its the same thing. Unless you really want an out of date 80's styled book on plated desserts that you will never use.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By K Morgan on July 16, 2013
Format: Paperback Verified Purchase
I am a home baker and have been looking for something to teach me how individual ingredients work to create the whole. Sometimes it was a bit overwhelming, I wondered how I was ever able to bake anything successfully, but it all came together and I feel like I learned a lot. I appreciated that it was all about the science of baking and not full of recipes.
I was a little disappointed that I wasn't really able to do many of the experiments, they called for too many different ingredients unavaillable to me or equipment I don't have at home. But overall I found it very helpful.
I wish someone would write something similar for the home baker, dealing with the equipment and ingredients we have access to in the home kitchen, but not dumbed down like the other books I've found.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 14 people found the following review helpful By A. Porter on February 22, 2013
Format: Paperback Verified Purchase
This book is as it is discribed. I thought it would give more explaination of why certain things happen when baking. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. I didn't find any explainations such as this, only differences between ingredients such as AP Flour and Cake Flour. But not what would happen if you used one as opposed to the other. I was looking for a book that would help me to understand why certain things happen, like why my cake sometimes rises light and airy as opposed to not rising and being heavy. I guess more the results of the chemisty of baking .
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 10 people found the following review helpful By Carlton L. Adam on April 1, 2013
Format: Paperback Verified Purchase
I am primarily a bread maker but since I make rich dough breads using ingredients like eggs, milk, various oils and fats, this book has been very helpful in improving my processes and understanding of baking ingredients. I generally do not follow established recipes but create my own formulas so a better understanding of ingredients and their effect on baked products as well as knowledge of advanced baking techiques has been very beneficial.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By RoZ on February 9, 2015
Format: Paperback Verified Purchase
I REALLY want to understand the science of baking. I'm horrible at science. This is very academic (which is clear in the description). I do get lost in all of the chemistry. There are little quizes at the end of each chapter, but there is no answer key. Apparently, you have to buy the teachers edition, which is expensive.

There are also actual experiments that are supposed to reinforce the lessons in each chapter. But I am not inclined to spend/waste $$$ on ingredients (some quite costly) just to get the point.

Mostly, I glaze over when reading this book. The "Art And Soul of Baking," by Cindy Mushet does a much better job of explaining processes/ingredients//tools/measures. It is my bible! I bought that before I purchased this book. Still go back to Art & Soul ALL THE TIME.

I have only been baking from "scratch" for about a year. For 30 years prior, I baked everything from a box. So, this is a new adventure to me.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
How Baking Works: Exploring the Fundamentals of Baking Science
This item: How Baking Works: Exploring the Fundamentals of Baking Science
Price: $45.00 $30.25
Ships from and sold by Amazon.com