Free Ebook How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Free Ebook How Baking Works: Exploring the Fundamentals of Baking Science, 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.
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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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Product details
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 1.2 x 10.8 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
82 customer reviews
Amazon Best Sellers Rank:
#57,722 in Books (See Top 100 in Books)
This book is as it is discribed. I thought it would give more explaination of why certain things happen when baking. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. I didn't find any explainations such as this, only differences between ingredients such as AP Flour and Cake Flour. But not what would happen if you used one as opposed to the other. I was looking for a book that would help me to understand why certain things happen, like why my cake sometimes rises light and airy as opposed to not rising and being heavy. I guess more the results of the chemisty of baking .
As a pastry chef I loved this book, explains with great detail everything you need to know about baking. One of my favorite things were the "Questions for review", really pushes you to make sure you learned.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!!
Great book complete with workbook sections, but unless you're ready to put on your science hat, don't get it. It goes so deeply into the science of baking, that I almost couldn't find my way out! On the other hand, if you want to know what molecules in flour connect to the phospholipidocity, subatomic, coreactionary, hygroscopic nature of sugar followed by the viscoelasticity of gluten aggregation, then go for it. My brain hurts now.
Excellent book full of important information that is easy to understand. I am a self taught baker and have been out of school for some time. If you are interested in understanding the fundamentals behind your baking and taking your creations and recipes to the next level, then I highly recommend this book. I own so many baking and pastry books and texts and I consider this is a must read for any serious baker.
Every one who loves to bake should get this book. Not only does it explain the science behind baking, it also has "experiments" that you can do to see the difference when you change ingredients, baking temps, water/liquid ratios, etc. I only wish I had bought it sooner!
This book was purchased new man years ago as a gift . It came up in conversation that the book had gone missing (after being borrowed). It is definitely a book worth replacing. It answers the many questions bakers have about how individual ingredients which may taste ucky on their own can meld together to become something tasty indeed. Explains how and when substitutions work or not. A great book for the baker who wants to know what her efforts can achieve.
Overall this is such a great book to have. It's basically a textbook. So it has a TON of information. It also has review and exercise pages at the end of every chapter. There was some damage on the outside as well as what looks like ink bleeding on some pages. But I don't mind one bit. Great book to have for any level baker, but should probably buy if you are very serious about baking.
This is a really cool book on baking. As stated in the description, this is a textbook for professional bakers and pastry chefs, which doesn't mean it wouldn't be useful for serious hobby foodies.To give you a bit of a background, I'm a science nerd, a software engineer and information security professional by trade, food being a passion since childhood (having been "infected" by my grandmother, and my food scientist and passionate gourmet uncle). I have suffered through most of the Horowitz-Hill Art of Electronics. Compared to that, the science in this book is easy cake. It was written for bakers, and not food scientists, so while it doesn't skimp on the science, it's consistently kept at a high school level, so it should be understandable by anyone with the will to chew through.It's not a recipe book. There's a crapload of those around for free. It's a book that gives you the knowledge and ability to understand and tweak a recipe. Why the ingredients, why the mixing instructions, why the weird magic-sounding stuff you've always wondered about. This is something far more valuable than any number of recipes (or, more properly, formulas, as that's what you call them in baking). It's worth more than a dozen recipe books.
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