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 bought this for my nephew who loves baking. He can't wait to learn all the basics to make the best baking goods.

Really excited to read the book.But, I have received so many packages from Amazon where the item I have purchased has been damaged and some way.This is a large soft cover book and it came in a bubble mailer so now it is damaged and it looks used but I bought a brand new copyI’m quite angry about this!I don’t know how they’re training their employees but soft things should go in a hard box so they don’t become damaged.Glass things should come in a box so they don’t become broken.Please Amazon take care.

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!

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

The print color of this book is very light colored and hard to read! I thought I got a defective book at first but then read the other reviews and people are saying the same thing. I got this book for a class and haven’t started reading it yet so the rating losing a star is for the horrible printing, no idea what they were thinking choosing this color.

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.

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