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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – Nov 9 2010


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How Baking Works: Exploring the Fundamentals of Baking Science + Professional Baking + Ratio: The Simple Codes Behind the Craft of Everyday Cooking
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Amazon.com: 28 reviews
16 of 17 people found the following review helpful
All Nighter! Dec 8 2011
By Frank Boland - Published on Amazon.com
Format: Paperback Verified Purchase
I wrote a 17 page term paper during culinary school in one night with only this book! This book opened my eyes to the incredible chemistry behind baking. If you want to understand why things react the way they do in this medium, I strongly suggest this book!
15 of 16 people found the following review helpful
A 'must' for any serious culinary collection Jan. 20 2011
By Midwest Book Review - Published on Amazon.com
Format: Paperback
The third updated edition of HOW BAKING WORKS offers a fine, revised survey covering the chemistry of the basic techniques of baking. The entire process is covered with an attention to the science behind why baking works: from major ingredient groups to how sweeteners, fats and leavening agents affect appearance, flavor and texture, this is a 'must' for any serious culinary collection.
25 of 30 people found the following review helpful
Great book but...... March 28 2012
By sophie s - Published on Amazon.com
Format: Paperback Verified Purchase
I ordered this edition of How baking Works as I though it was a larger version, more comprehensive or maybe with more images or hardcover???

The price of this edition was much greater than the other versions so I was expecting a bigger version. Instead my copy of How Baking Works was posted with another book, a book on plated desserts. This was the reason for the higher price.

So be warned, if you want to purchase a copy of How Baking Works (which is a great book) just get the cheaper version, its the same thing. Unless you really want an out of date 80's styled book on plated desserts that you will never use.
8 of 8 people found the following review helpful
Good book for Baking Class in High School Sept. 10 2012
By K. Farone - Published on Amazon.com
Format: Paperback Verified Purchase
I'm a family and consumer science teacher and I use this book for my curriculum in baking. It's very sophisticated and tells you all about the chemistry of baking. A little too indepth for my high school kids.... but still a good resource and guide. I just make the worksheets a bit simpler. Be careful though if you use it for school or home use. They recommend weighing all the ingredients and we don't have enough time to do that at schoo. It's a bit challenging to convert to cups, tablespoons, etc.
4 of 4 people found the following review helpful
The Baking Book I've Been Looking For... July 16 2013
By K Morgan - Published on Amazon.com
Format: Paperback Verified Purchase
I am a home baker and have been looking for something to teach me how individual ingredients work to create the whole. Sometimes it was a bit overwhelming, I wondered how I was ever able to bake anything successfully, but it all came together and I feel like I learned a lot. I appreciated that it was all about the science of baking and not full of recipes.
I was a little disappointed that I wasn't really able to do many of the experiments, they called for too many different ingredients unavaillable to me or equipment I don't have at home. But overall I found it very helpful.
I wish someone would write something similar for the home baker, dealing with the equipment and ingredients we have access to in the home kitchen, but not dumbed down like the other books I've found.

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