How Baking Works

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one. Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here’s to baking that just works.

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: - An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods- Practical exercises and experiments that vividly illustrate how different ingredients function - Photographs and illustrations that show the science of baking at work- End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Presents a comprehensive guide to the science of baking, and describes the reactions ingredients undergo during the baking process.

Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." --En-Ming Hsu "It is not often that a pastry text elicits the exclamation: 'What a fantastic book ' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." --Gunther Heiland "WOW This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." --Biagio Settepani "The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." --Norman Love "From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." --Gilles Renusson

Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process. The craft beer revolution is upon us. All over the world we're enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don't need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes. With beautiful step-by-step photographs and comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours, every taste and skill level is catered for. Brew isn't like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow.