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How Baking Works: Exploring the Fundamentals of Baking Science [Paperback]

Paula I. Figoni

List Price: CDN$ 54.00
Price: CDN$ 33.86 & FREE Shipping. Details
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Book Description

Nov. 9 2010 0470392673 978-0470392676 3
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.


Frequently Bought Together

Customers buy this book with The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional CDN$ 16.26

How Baking Works: Exploring the Fundamentals of Baking Science + The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Price For Both: CDN$ 50.12

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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.


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  26 reviews
15 of 16 people found the following review helpful
5.0 out of 5 stars 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!
13 of 14 people found the following review helpful
5.0 out of 5 stars 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
4.0 out of 5 stars 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.
7 of 7 people found the following review helpful
4.0 out of 5 stars 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.
5 of 6 people found the following review helpful
4.0 out of 5 stars Excellent book on baking technology. April 1 2013
By Carlton L. Adam - Published on Amazon.com
Format:Paperback|Verified Purchase
I am primarily a bread maker but since I make rich dough breads using ingredients like eggs, milk, various oils and fats, this book has been very helpful in improving my processes and understanding of baking ingredients. I generally do not follow established recipes but create my own formulas so a better understanding of ingredients and their effect on baked products as well as knowledge of advanced baking techiques has been very beneficial.
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