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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – 5 Nov 2010
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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
The style takes a bit of getting used to, as it explains a concept, then re-explains it in the same section in a slightly different way. This has caused me to pause and take a moment to think 'I got it the first time, but they are saying it a different way so does that mean they expect that I didn't REALLY get it the first time?!'
It is also American, so it uses baking terminology that as a Scottish reader doesn't instantly 'translate', but I get there ;)
I have never realised the importance of the sequence of processes and the true science behind what adding an egg does, or different types of flour. I have always just been a 'ahh, I don't have that ingredient but I do have this rather similar one' sort of baker. It has tended to work but I am enthused now to make it work properly and to try out each of the exercises to learn about this fascinating skill!
If I was to be critical of the book itself, I would say that the pale-ish taupe coloured text would be more user-friendly in standard black ink. As the paper is a little thin/translucent, it isn't the best contrasting reading experience. Despite that, I would recommend this as a great addition to the kitchen cook book shelf.
I gave the book five stars because it is essential reading for anyone even contemplating going into professional baking. This book will help you to stay organised and what to expect even what equipment to buy. I highly recommend.
Well this last christmas making some mince pies I asked myself a question about pastry I couldn't answer so I looked on the net everywhere and could not find the answer .So I bought this book and started to read it and realised I had so much to learn .I have only been cooking about 55 years since I was seven and I wonder how I have managed without some major catastrophe...
and my pastry question was answered :)
I will never ever be able to just throw baking ingredients together again.
This is a truly wonderful book. I advise as many people as possible to read it.I am pleased I am not too old to learn.
Most Recent Customer Reviews
Good book to understand the basic sciences recipes are simplisticPublished 20 months ago by Chef Bruce
This book is extremely helpful for beginning bakers or those who want to understand the science behind their baked goods. Read morePublished on 21 Oct. 2013 by Jodie Peake