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While the information in the book was great and extremely useful to anyone who wants to learn and advance their skills, the presentation of the book is poor. I ordered a new copy and from the looks of it, it seems as it’s been chucked around quite a bit. The color on the cover, front and back, is fading and scratched up which was upsetting. For the money spent I expected a near perfect copy rather than one that seems used.
Just got this book. Super excited to read it because the content looks to be exactly what I was looking for. However, this book is defected. The first chunk of papers were folded in and then I noticed that the pages are longer then the rest of the book. It’s annoying bc I have to manually cut the page so their not flapping out of the book. It’s Unfortunate because this was not a cheap book. I would expect this if I purchased a used book or a cheaper book.
I REALLY want to understand the science of baking. I'm horrible at science. This is very academic (which is clear in the description). I do get lost in all of the chemistry. There are little quizes at the end of each chapter, but there is no answer key. Apparently, you have to buy the teachers edition, which is expensive.
There are also actual experiments that are supposed to reinforce the lessons in each chapter. But I am not inclined to spend/waste $$$ on ingredients (some quite costly) just to get the point.
Mostly, I glaze over when reading this book. The "Art And Soul of Baking," by Cindy Mushet does a much better job of explaining processes/ingredients//tools/measures. It is my bible! I bought that before I purchased this book. Still go back to Art & Soul ALL THE TIME.
I have only been baking from "scratch" for about a year. For 30 years prior, I baked everything from a box. So, this is a new adventure to me.
I thought this book might answer some of our baking questions like why don't my homemade bagels rise enough. It is a much more technical book for chefs that does not really go into "How Baking Works" if you want to figure out what varying the ingredients in breads does.