How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

Good writing and great science, important stuff for the experienced baker or curious novice.

Always wanted to know the background of baking and this book goes through it all.Very detailed and lots of information

I like this educational book so much! Thankful to have found it! Paula Figoni please write more books. I’m learning a lot from every page of your brilliant book.I have been taking culinary arts courses, have a degree in Science, have “The America’s Test Kitchen”, “The Food Lab”, “The Professional Chef”, and many other good books. But so far this book perfectly suits me the most. It is highly educational from page to page. It is pure, solid teaching and yet well-explained and easy to understand. Direct to the point. The paper and printing are clear. It is light weight. I can read it even while lying down before sleeping unlike “The Food Lab” which is a bit too heavy and thick to carry around or hold without fearing it might fall down and tear apart. Also, it is not straightforward like this brilliant book.So far this is the only book of its kind that I continue reading since it has arrived. The rest I only occasionally browse. I feel more confident that after I finish this book, I’d be a much better equipped in baking. Can’t wait to learn more from it.This book explains every important part of baking from A to Z. Plus this third edition has a new chapter of “Baking For Health And Wellness”. So if you are serious about baking and wanna have a solid foundation, I highly recommend this book. It’s like a college textbook but easier to read and understand. Well-written!You are impressive Paul Figoni! You have a gift of teaching. I hope to find more books with similar in-depth writings. I just love this book!

She would’ve written this book!It has all the science AND all the kitchen experiments to practice (science)…..plus all the tips and tricks you would’ve learned in granny’s kitchen.What a gem

I used this book for class for beacon and principles and I really loved it he has a lot of recipes in it and a lot to learn from

Overall this is such a great book to have. It's basically a textbook. So it has a TON of information. It also has review and exercise pages at the end of every chapter. There was some damage on the outside as well as what looks like ink bleeding on some pages. But I don't mind one bit. Great book to have for any level baker, but should probably buy if you are very serious about baking.

This is a really cool book on baking. As stated in the description, this is a textbook for professional bakers and pastry chefs, which doesn't mean it wouldn't be useful for serious hobby foodies.To give you a bit of a background, I'm a science nerd, a software engineer and information security professional by trade, food being a passion since childhood (having been "infected" by my grandmother, and my food scientist and passionate gourmet uncle). I have suffered through most of the Horowitz-Hill Art of Electronics. Compared to that, the science in this book is easy cake. It was written for bakers, and not food scientists, so while it doesn't skimp on the science, it's consistently kept at a high school level, so it should be understandable by anyone with the will to chew through.It's not a recipe book. There's a crapload of those around for free. It's a book that gives you the knowledge and ability to understand and tweak a recipe. Why the ingredients, why the mixing instructions, why the weird magic-sounding stuff you've always wondered about. This is something far more valuable than any number of recipes (or, more properly, formulas, as that's what you call them in baking). It's worth more than a dozen recipe books.

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!

Quer ir a fundo ba confeitaria ? Entao vc precisa disso

I first came across this book (1st Ed.) at my culinary school and loved it, took me a while to get it for myself so I got this one. Is way more complete than the first one. It includes questions and exercises at the end of every chapter. Pages can be torn to be put in a binder with plastic covers if you use it in the kitchen like me.I loved it. It's pretty good for anyone who's looking to up their baking game by understanding the chemistry behind.

I've always loved this book and its the second one I get. Fully of interesting facts about baking and how it all ties up together. Baking is like Chemistry, every ingredient will have an effect on your recipes and knowing all this is really good if you want to experiment while baking

fast delivery. came as expected. very good quality

A must read for any baker or patisserie chef.