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As many here before me have stated, this is a very comprehensive book that all bakers, and perhaps cooks too, should have on their shelves, either for study or reference or both. Many of the positives have also been highlighted, & I agree with other reviewers on these points.
However, a couple of negative observations from me. First, I am not sure why such a reference tomb should have a flimsy cover which curls up. The pages are perforated too, in at the binding, as if they are ready to tear out and I fear the book will quickly come asunder with any use. It should have a hardcover, with an easy wipe surface.
Secondly, there is no mention of egg substitutes for vegan bakers. I could find no mention of coconut flour, nor of coconut & maple sugar though jaggery is mentioned. Soy milk is covered, but minimally. I find it hard to believe, in this day & age, that vegan cakes are not even mentioned, let alone gone into in and explained. Perhaps a 4th edition is due to, furnish the ever-growing numbers who are becoming plant-based. I bought the book specifically for use in enhancing my plant-based baking skills, since I already know all the other technicalities in the book from my training as a Home Economist (many moons ago!).
Otherwise a good book with the sort of in-depth science I like and expect with my science background.
Photos show the perforated pages in at the binding and the flimsy cover.
This book is as it is discribed. I thought it would give more explaination of why certain things happen when baking. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. I didn't find any explainations such as this, only differences between ingredients such as AP Flour and Cake Flour. But not what would happen if you used one as opposed to the other. I was looking for a book that would help me to understand why certain things happen, like why my cake sometimes rises light and airy as opposed to not rising and being heavy. I guess more the results of the chemisty of baking .
Great book complete with workbook sections, but unless you're ready to put on your science hat, don't get it. It goes so deeply into the science of baking, that I almost couldn't find my way out! On the other hand, if you want to know what molecules in flour connect to the phospholipidocity, subatomic, coreactionary, hygroscopic nature of sugar followed by the viscoelasticity of gluten aggregation, then go for it. My brain hurts now.
Overall this is such a great book to have. It's basically a textbook. So it has a TON of information. It also has review and exercise pages at the end of every chapter. There was some damage on the outside as well as what looks like ink bleeding on some pages. But I don't mind one bit. Great book to have for any level baker, but should probably buy if you are very serious about baking.
Great book on learning the "Why" to baking and the differences between different methods/basic products. It is essentially a baking textbook. A very good book for understanding how and why changing different things in a recipe makes a big difference on the final product.