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I have been eyeing up this book for some time ,thinking nahhh don't need another book on baking.I am in all truth a good home cook I even make my own bread most days and there is never any left so what do I need another book for.
Well this last christmas making some mince pies I asked myself a question about pastry I couldn't answer so I looked on the net everywhere and could not find the answer .So I bought this book and started to read it and realised I had so much to learn .I have only been cooking about 55 years since I was seven and I wonder how I have managed without some major catastrophe... and my pastry question was answered :) I will never ever be able to just throw baking ingredients together again.
This is a truly wonderful book. I advise as many people as possible to read it.I am pleased I am not too old to learn.
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
Well written with great information and explanations on why each section of baking and types of ingredients vary. If you are serious about baking this is worth the read. I will now attempt variations and/or new recipes I work out by myself. Wish I would have had a book like this 35 years ago.
This book is extremely helpful for beginning bakers or those who want to understand the science behind their baked goods. You will get an introduction to all of your regular ingredients, such as sweeteners, fats, milk, and leavening agents, and their effects. There is also a section for whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods.