Delve into the science behind perfect pastries with “How Baking Works” by Paula Figoni. This third edition explores the fundamental principles that govern baking, from ingredient interactions to chemical reactions. Understand the role of gluten, fats, sugars, and leavening agents in achieving desired textures and flavors. Ideal for both aspiring and experienced bakers seeking to improve their understanding and elevate their skills. Discover the secrets to consistent, delicious results with this comprehensive guide to baking science.

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