2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

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Description

Product Description

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.

From the Inside Flap

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.

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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4.7 out of 54.7 out of 5
476 global ratings

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Top reviews from the United States

Amazon Customer
2.0 out of 5 starsVerified Purchase
Poor quality, black and white, useless photos as eference material.
Reviewed in the United States on January 19, 2019
The content is exceptional, as expected; however, the quality of the material is disappointing. I was expecting a full-color book, not black and white. The paper is so thin you can see through the page to what is printed on the reverse, and the fact that it’s in black and... See more
The content is exceptional, as expected; however, the quality of the material is disappointing. I was expecting a full-color book, not black and white. The paper is so thin you can see through the page to what is printed on the reverse, and the fact that it’s in black and white makes using the photos as reference completely ridiculous. I would not recommend this cheap, black and white version.
44 people found this helpful
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MizPLH
1.0 out of 5 starsVerified Purchase
Color of Print
Reviewed in the United States on December 14, 2018
I learned my lesson and will always look at the inside of the book before buying. The print in this book is light brown. If you are over 40 it is going to be hard on your eyes. While it looks interesting. I am returning this book because it is not printed in black.
37 people found this helpful
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Amanda
5.0 out of 5 starsVerified Purchase
As a pastry chef I loved this book
Reviewed in the United States on May 20, 2018
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... See more
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!!
28 people found this helpful
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Bravina
5.0 out of 5 starsVerified Purchase
BakingText Book
Reviewed in the United States on March 5, 2019
I happen to love this book. Many may not. It is really a "text book'' for students. It must be used for cooking classes in college. But, it is loaded with information (if you don''t give up on it). When I purchased it I was looking for a very ''basic'' baking formula(recipe)... See more
I happen to love this book. Many may not. It is really a "text book'' for students. It must be used for cooking classes in college. But, it is loaded with information (if you don''t give up on it). When I purchased it I was looking for a very ''basic'' baking formula(recipe) that could be adjusted to my own liking (fillings, cookies, etc.) And, this book may fill the job. I just have to get through the very basic chemistry of how baking ingredients work together, which was very enlightening to me. One thing I am disappointed in, there are no ''answers'' to the quiz questions. I guess they must be in the professor''s copy. But, if I really concentrate, I am sure I will be able to know whether I answered correctly or not.
This book was quite a surprised when I opened it!
13 people found this helpful
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A. Porter
4.0 out of 5 starsVerified Purchase
How Baking Works
Reviewed in the United States on February 22, 2013
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,... See more
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 .
176 people found this helpful
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CW
4.0 out of 5 starsVerified Purchase
Science to the max
Reviewed in the United States on January 8, 2016
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... See more
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.
47 people found this helpful
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MA
5.0 out of 5 starsVerified Purchase
Excellent book full of important information that is easy to ...
Reviewed in the United States on September 15, 2016
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,... See more
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.
14 people found this helpful
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Stephanie S
5.0 out of 5 starsVerified Purchase
If you love to bake, you NEED this book!
Reviewed in the United States on August 2, 2017
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... See more
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!
15 people found this helpful
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Top reviews from other countries

Lady Aga
4.0 out of 5 starsVerified Purchase
In Depth but Lacking Information on More Modern Methods. Cheap Cover & Paper.
Reviewed in the United Kingdom on August 19, 2018
As many here before me have stated, this is a very comprehensive book that all bakers, and perhaps cooks too, should have on their shelves, either for study or reference or both. Many of the positives have also been highlighted, & I agree with other reviewers on these...See more
As many here before me have stated, this is a very comprehensive book that all bakers, and perhaps cooks too, should have on their shelves, either for study or reference or both. Many of the positives have also been highlighted, & I agree with other reviewers on these points. However, a couple of negative observations from me. First, I am not sure why such a reference tomb should have a flimsy cover which curls up. The pages are perforated too, in at the binding, as if they are ready to tear out and I fear the book will quickly come asunder with any use. It should have a hardcover, with an easy wipe surface. Secondly, there is no mention of egg substitutes for vegan bakers. I could find no mention of coconut flour, nor of coconut & maple sugar though jaggery is mentioned. Soy milk is covered, but minimally. I find it hard to believe, in this day & age, that vegan cakes are not even mentioned, let alone gone into in and explained. Perhaps a 4th edition is due to, furnish the ever-growing numbers who are becoming plant-based. I bought the book specifically for use in enhancing my plant-based baking skills, since I already know all the other technicalities in the book from my training as a Home Economist (many moons ago!). Otherwise a good book with the sort of in-depth science I like and expect with my science background. Photos show the perforated pages in at the binding and the flimsy cover.
3 people found this helpful
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C. Neilson
5.0 out of 5 starsVerified Purchase
Filled a gap in my knowledge wonderfully!
Reviewed in the United Kingdom on April 3, 2012
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...See more
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.
22 people found this helpful
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Angelfan
5.0 out of 5 starsVerified Purchase
How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni. Third edition.
Reviewed in the United Kingdom on October 22, 2016
I''m very glad that I bought this book, although the recipes are simple, the text goes into much further detail than I expected. It''s well written and has made me understand the background of the chemistry of baking. I had looked for a book like this for a while but others...See more
I''m very glad that I bought this book, although the recipes are simple, the text goes into much further detail than I expected. It''s well written and has made me understand the background of the chemistry of baking. I had looked for a book like this for a while but others I''d looked at didn''t give as much detailed explanation as this one does. It''s a really helpful book for those who want more understanding of the products they bake.
One person found this helpful
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Mr. J. A. Smith
5.0 out of 5 starsVerified Purchase
great
Reviewed in the United Kingdom on March 24, 2013
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...See more
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.
4 people found this helpful
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L
5.0 out of 5 starsVerified Purchase
Fantastic book
Reviewed in the United Kingdom on February 5, 2021
I''m a food writer and this book has been incredibly helpful for me.
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2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale

2021 How Baking Works: Exploring lowest the Fundamentals of Baking Science, 3rd outlet online sale edition. outlet sale