| In association with |
 |
|
Learn to COOK - How Baking Works: Exploring the Fundamentals of Baking Science
|
List Price: $48.30
Our Price: $44.84
Your Save: $ 3.46 ( 7% )
Availability: Usually ships in 1 to 2 months
Manufacturer: Wiley
|
Average Customer Rating: 
|
|
Binding: Paperback
Dewey Decimal Number: 641.815
EAN: 9780471268567
ISBN: 0471268569
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 368
Publication Date: 2003-09-29
Publisher: Wiley
Studio: Wiley
|
|
|
|
|
|
Editorial Reviews:
|
Accessible coverage of the science of baking
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. 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.
Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Great Book - How Baking Works
Comment: I am a culinary student majoring in Breads and Pastries. This book is the required textbook for the course I am taking. It is jam packed (no pun intended) with useful information. I will continue to use it as a resource after my course of study is completed.
Customer Rating: 
Summary: Good, but basic
Comment: I feel like there is a good bredth of basic information given in this book, but if you are looking for in-depth science this is not the book for you. I have a background in science and to me the science in this book is very elementary. If you are in search of general baking information and a broad overview of how things work you may enjoy the book. If you are interested in chemical mechanisms or protein chemistry for example, choose another book.
Customer Rating:
Summary: For those who want to know
Comment: For many years home bakers have been producing baked goods for their family. Most have little knowledge of the science and "why" that is going on. Very useful for those with inquiring minds. I have been judging foods at county fairs for 20 years and find this book containing useful, additional information to pass on to fair exhibitors. Some people quit trying when they have product failure, this wonderful textbook might give them enough information to try again.
Customer Rating:
Summary: Great! Just Great!!!
Comment: I'm very well impressed with this work. Here are some of the things I have learnt so far:
-The most fundamental secret that makes professional bakers an entirely different animal from serious-home bakers. Funny, but there is actually a reason professional bakers get consintently way better results than average bakers.
-Why baking is the most challenging the of culinary arts.
-Why if a recipe calls for a certain type of flour you should respect that, or else you risk having bad results.
-What's the role of milk in baking and why you have other options if you want to experiment.
-What baking powder is, and how it is different from baking soda? What would happen if you used too much of these ingredients or if you didn't use them at all.
-Which ingredient in baking has many functions and is very difficult to replace in baking products.
-What kind of chocolates exist, what makes them different and when you should use one or another to obtain certain effects.
So far I have had two baking experiences with this book:
1. I was struggling with a brownie recipe I found in another book which I think is just plain-wrong. The first time I did it was just before "How baking works" arrived. The results were disastrous. The brownies turned out a little bit rocky!
When "How baking works" arrived I did some experiments and voilá. Much better results!
2. The other day I was going to make hot-cakes and I practically ran out of one ingredient. I said to myself "well, lets see if I can use what I have learnt so far to pull this off". Since one of my ingredients was in a different amount I changed the quantity of my other ingredients. I tried and guessed that my hot cakes were going to rise much more and have an even softer texture. They did!!!
What a great book! Now, this is BAKING! This is the real deal, the real pleasure. Baking is like a game and "How baking works" explains the rules so you know how and when to brake them and still have great desserts!!!
Which is exactly the reason I got this book in the first place. I want to experiment with recipes, to add some flavor or change the texture. This is just the book for that!
Many books give you recipes, which is OK, but if you don't know what you are really doing then you become slave of your recipes. And problems begin when the final baked product doesn't turn out how it was supposed to. The recipe might be all right, but maybe there are different factors in your kitchen, oven, ingredients, etc. that are spoiling everything for you.
The way I see it, these kind of books are the ones that really turn you into a professional baker, because they give you the knowledge you need to be in command.
Great addition to any baker's collection!
Customer Rating:
Summary: Baking
Comment: This book is great. We use it in my culinary arts course in college.
|
|
|
|
|
|
|
|
|
