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How Baking Works: Exploring the Fundamentals of Baking Science
by Paula I. Figoni
Available from Amazon
$40.00
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Features
Paperback: 416 pages
Publisher: Wiley; 2 edition October 5, 2007
Language: English
ISBN-10: 0471747238
ISBN-13: 978-0471747239
Product Dimensions:
10.8 x 8.5 x 0.9 inches
Shipping Weight: 1.8 pounds
Book Description
Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.
In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
Book Info
Text helps bakers and pastry chefs better understand the major ingredient groups, and the reactions ingredients undergo during basic baking techniques. Includes helpful review exercises and lab experiments. Softcover. DLC: Baking.
--This text refers to the
Paperback
edition.
Reader Reviews
This review is from: How Baking Works: Exploring the Fundamentals of Baking Science (Paperback)
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 this book recently as I have tried to modify my American recipes while living in France. Before coming to France, I always followed my recipes exactly with pleasing results, but that is impossible in a different country, as various products are not always available. While for my regular cooking, this has rarely proved to be a problem, in pastries and breads, there is a complicated chemistry (particularly with products that rise) which can simply fail. Ms. Figoni's book has proven to be extremely useful in trying to deal with differently milled flour, finding baking powder (knowing the chemical composition helped), and understanding substitutions of ingredients. More importantly, reading the book has given me a more profound understanding of baking, allowing me to improve recipes systematically rather than rather at random.
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How Baking Works: Exploring the Fundamentals of Baking Science
by Paula I. Figoni
Available from Amazon
$40.00
|
|
