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How Baking Works: Exploring the Fundamentals of Baking Science
by Paula I. Figoni
from Wiley
Customer Reviews:
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Avg. Customer Rating: 5.0 / 5.0 
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Great Book - How Baking Works
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.
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Good, but basic 
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.
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For those who want to know
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.
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Great! Just Great!!!
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.more info
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