- Paperback: 516 pages
- Publisher: John Wiley & Sons ; 3rd edition (November 9, 2010)
- Language: English
- ISBN-10: 0470392673
- ISBN-13: 978-0470392676
- Product Dimensions: 8.5 x 1 x 10.8 inches
- Shipping Weight: 2.8 pounds (View shipping rates and policies)
- Average Customer Review: 75 customer reviews
- Amazon Best Sellers Rank: #20,032 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.
Top customer reviews
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I really enjoyed how this book focuses on the science and understanding of baking and not just recipes. This is definitely a book for people who actually wants to learn what is baking and be a way better baker.
Thank you for this wonderful book!!
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.