How Baking Works
How Baking Works

How Baking Works

by Paula Figoni
Original publisher
John Wiley & Sons
Date of publication
2003
ISBN
0470392673
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Recommended by
Michael Laiskonis

Michael Laiskonis

Pastry Chef, Consultant, Writer, Creative Director at ICE, NYC

Perhaps more than any other, I have used this practical and easy to digest reference for years. Figoni breaks down the basic science of pastry and baking techniques to better understand classic preparations along with the composition and function of the ingredients that go into them. This book is highly recommended for all pastry cooks and students.

 Bronte Aurell

Bronte Aurell

Co-owner of ScandiKitchen

I don't know how anyone learns to bake without this book.