How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

By Paula I. Figoni

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0470392673
• ISBN13: 9780470392676
• Release Date: November 2010
• Publisher: John Wiley & Sons
• Length: 528 Pages
• Weight: 2.72 lbs.
• Dimensions: 10.7" x 1.2" x 8.5"

Customer Reviews

For those who want to know

For many years home bakers have been producing baked goods for their family. Most have little knowledge of the science and "why" that is going on. Very useful for those with inquiring minds. I have been judging foods at county fairs for 20 years and find this book containing useful, additional information to pass on to fair exhibitors. Some people quit trying when they have product failure, this wonderful textbook might...

Great! Just Great!!!

I'm very well impressed with this work. Here are some of the things I have learnt so far: -The most fundamental secret that makes professional bakers an entirely different animal from serious-home bakers. Funny, but there is actually a reason professional bakers get consintently way better results than average bakers. -Why baking is the most challenging the of culinary arts. -Why if a recipe calls for a certain type...

Very useful and clear work

Like most young people who bake today at home, I did not grow up learning from my mother or grandmother what happened when I added more flour or orange juice to a cake recipe. Without this knowledge, changes to recipes produce difficult-to-predict results. Though Ms. Figoni writes more for the professional pastry chef, her clear explanations of the chemistry of baking should enlighten the home baker as well. I have used...

Easy text book style reading

This book is more like a text book with the questions at the end of each chapter and experiments to try. I got this book to actually learn from it and try and avoid the high cost of culinary school. I read each chapter, answered the questions and did the experiments. The book is a great way to go if you really want to learn about what goes into baking great tasting breads and pastries.

A "must" for everyone who bakes!!!!

Truly a scientific vision on everything that you ever need to know about baking. The information covered in each chapter are essential knowledge for everyone, whether an experienced bake or someone who is just getting started. I have been baking for many years, but after reading this book, everything seems to make a lot more sense to me. I highly recommend this book to anyone who is interested in baking whether professionally...