Understanding Baking: The Art and Science of Baking

by Joseph Amendola, Nicole Rees, Donald E. Lundberg

Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Genres: Cookbooks, Food, Cooking, Reference, Collections

288 pages, Paperback

First published September 1, 1992

Reviews

[Michael · Rating 3 out of 5]

This is great for anyone with a deeper interest into the whys and hows of baking.
Not exactly an exciting read, but something I will keep on the shelf and, I'm sure, go back to many times. A good reference.

[thuys]

This is not an indepth book but very good as a reference. You maynot believe but I cant even find a single source where they properly classify types of bakery products (except for some entertaining videos on utube) but this one does, though may not cover all but enough of main categories.

[Lauren · Rating 4 out of 5]

This book is fascinating, but a lot of information to take in in one read. This definitely assumes a huge amount of info and experience, some of which I had, luckily. This gives me some interesting insights and ideas for some recipes I've wanted to improve. I appreciated the organization and accessibility of the info.

This is definitely a great reference and I will be keeping it handy for a while. I recommend to other bakers trying to understand the deeper chemistry of why recipes work (or don't). It's great to have this kind of understanding when trying to troubleshoot and improve.

[Susan · Rating 5 out of 5]

Fascinating !!! Essential (to me !) i bought a copy to have for reference 4ev

[Lynn · Rating 4 out of 5]

This is excellent baking primer and reference for anyone interested in the hows and whys of pastry work.

[Terri · Rating 2 out of 5]

Some good tips, but not really the kind of detail I was expecting. More of a book of cooking definitions than the art and chemistry of baking. The next edition would benefit from a good editor to clean up some of the wording, which is very awkward in certain sections.

[Moses · Rating 5 out of 5]

This book explains the chemistry and structural mechanics of baking in a clear way, even for people who aren't expert chemists. I'd highly recommend it for anyone who wants to tinker with a recipe.

[Eduardo Martinez · Rating 4 out of 5]

Interesting and a good reference book for when experimenting.