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I liked the explanations about baking science because they are clear and easily understandable. I was able to adapt my baking practice with satisfactory results. There is nothing to dislike about the book.
I'm very glad that I bought this book, although the recipes are simple, the text goes into much further detail than I expected. It's well written and has made me understand the background of the chemistry of baking. I had looked for a book like this for a while but others I'd looked at didn't give as much detailed explanation as this one does. It's a really helpful book for those who want more understanding of the products they bake.
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.
I bought this for a friend who loves baking and also loves science. it's a bit like a school science book, and I mean that in a good way, it explains what you want to know clearly without pretension and without overwhelming the content by going for stylistic flourishes. if you think you'd like to know how baking works, buy it and you will find out.