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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – 5 Nov 2010

5.0 out of 5 stars 12 customer reviews

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Product details

  • Paperback: 528 pages
  • Publisher: John Wiley & Sons; 3rd Revised edition edition (5 Nov. 2010)
  • Language: English
  • ISBN-10: 0470392673
  • ISBN-13: 978-0470392676
  • Product Dimensions: 21.3 x 2.5 x 27.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 194,076 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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

Format: Paperback
I'm still working my way through the chapters of this book, but it is really enlightening.

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.
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Highly recommended for anyone studying bakery at NVQ Level in the UK or on a first year Undergraduate degree in any form of Food Technology or Nutrition. Also recommended for any home bakers who want to improve their cakes and breads or maybe want to work with ingredient substitutes but aren't sure how things will work out. There are recipes to try out and experiment with, and score tables to asses how things have gone when compared with other recipes. I was looking into fat replaces in cakes for MSc Food Nutrition and it was a wonderful source of information with regards to the various types of fats used in the home and in mass production. It's a large book, and over an inch thick so one to read before baking if you're short on space. I'd keep it between two hard back books as it's soft back. A wonderful surprise to find such a useful book, I will use every page.
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Format: Paperback
I loved this book because it answered questions I didn't even know I needed answering. It explained concepts that I didn't realise mattered until I read them.

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.
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I have been eyeing up this book for some time ,thinking nahhh don't need another book on baking.I am in all truth a good home cook I even make my own bread most days and there is never any left so what do I need another book for.

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.
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I bought this for a friend who loves baking and also loves science. it's a bit like a school science book, and I mean that in a good way, it explains what you want to know clearly without pretension and without overwhelming the content by going for stylistic flourishes. if you think you'd like to know how baking works, buy it and you will find out.
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I bought this for my daughter and she has thoroughly enjoyed reading about the science behind the magic of baking. A v good buy indeed !
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