Home › Nonfiction › How Baking Works
Exploring the fundamentals of baking science
2003Slow paceThoughtful
What it is about
Paula Figoni, a food scientist and instructor, explains the science of ingredients and baking processes. The book includes experiments that readers can try. It is used as a textbook in baking programs.
Who will enjoy it
Bakers and students.
What you will get
Used in culinary programs.
How Baking Works Facts: Pages, Genre and Setting
Genre
Nonfiction · Baking science · Ingredients · Textbook
Length
416 pages · ≈ 12 h
More about this book
Characters
Paula Figoni.
Setting
Baking labs and classrooms.
What makes it different
A science text for bakers.
Feel
Technical and clear.
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