How Baking Works: Exploring the Fundamentals of Baking Science

I recently purchased How Baking Works as a gift for a friend who loves baking, and it was a huge hit! This book is packed with useful information, from the science behind baking to practical tips for achieving perfect results every time. It explains everything in an easy-to-understand way, making it perfect for both beginners and more experienced bakers who want to deepen their knowledge. The book covers everything from ingredients and techniques to troubleshooting common baking issues, which makes it an excellent resource for anyone serious about improving their skills. It’s not just a cookbook—it’s a guide that helps you understand why recipes work the way they do. My friend has been enjoying experimenting with some of the new techniques she’s learned! If you know someone who’s passionate about baking and wants to learn the "why" behind the process, this book is an excellent gift!

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!

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.

This book help me pass my certified bakers exam

This book was recommended to me by a confection instructor, and is full of good, technical information. My biggest problem with it is that the print, instead of being in readable black print, is a small, pale brown font, making it VERY difficult for me to read.

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!

Amazing book!!! This would be a great book for anyone who is a professional pastry chef or who is just really interested in baking. It is a thorough and scientific book about how baking works (obviously). But even better is that it has experiments that you do so that you are understanding the science of baking first hand and not just reading dry and boring facts. I really love this book! I recently graduated from pastry school and felt that I could use a better understanding of why certain things are done when baking products instead of the "because" I was sometimes told in school. This was a great supplement to my learning! Just remember... this is a science book with "homework"/hands-on experiments that you need to complete.

Highly recommended for anyone studying bakery at NVQ Level in the UK or on a first year Undergraduate degree in any form of Food Technology or Nutrition. Also recommended for any home bakers who want to improve their cakes and breads or maybe want to work with ingredient substitutes but aren't sure how things will work out. There are recipes to try out and experiment with, and score tables to asses how things have gone when compared with other recipes. I was looking into fat replaces in cakes for MSc Food Nutrition and it was a wonderful source of information with regards to the various types of fats used in the home and in mass production. It's a large book, and over an inch thick so one to read before baking if you're short on space. I'd keep it between two hard back books as it's soft back. A wonderful surprise to find such a useful book, I will use every page.

fast delivery. came as expected. very good quality

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

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