How Baking Works

By Paula Figoni

Original Publisher
John Wiley & Sons
Date of publication
2003
ISBN
0470392673

says

Baking is delicious chemistry, and the principles of science guide the techniques of How Baking Works. It not only tells you how a pastry is made, it details why through explanations of the chemical reactions that make your favorite desserts possible.

from the publisher

[A] master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.…For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Recommended by

Michael Laiskonis

Pastry Chef, Consultant, Writer, Creative Director at ICE, NYC

Perhaps more than any other, I have used this practical and easy to digest reference for years. Figoni breaks down the basic science of pastry and baking techniques to better understand classic preparations along with the composition and function of the ingredients that go into them. This book is highly recommended for all pastry cooks and students.

Bronte Aurell

Co-owner of ScandiKitchen

I don't know how anyone learns to bake without this book.