- Paperback: 516 pages
- Publisher: John Wiley & Sons; 3rd edition (November 9, 2010)
- Language: English
- ISBN-10: 0470392673
- ISBN-13: 978-0470392676
- Product Dimensions: 8.4 x 1 x 10.7 inches
- Shipping Weight: 2.8 pounds (View shipping rates and policies)
- Average Customer Review: 4.5 out of 5 stars See all reviews (69 customer reviews)
- Amazon Best Sellers Rank: #43,225 in Books (See Top 100 in Books)
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. 3rd Edition
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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.
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Top Customer Reviews
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.
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.
I really love this book! I recently graduated from pastry school and felt that I could use a better understanding of why certain things are done when baking products instead of the "because" I was sometimes told in school. This was a great supplement to my learning!
Just remember... this is a science book with "homework"/hands-on experiments that you need to complete.
Most Recent Customer Reviews
More of a textbook than a cookbook.
It is best used by reading the book as a whole than as a quick reference guide or to give you a tip...Read more