Hello,
I love baking, do a lot of it, mostly mostly from epicurious.com. I baked our wedding cake recently, which came out awesome- a lemon respberry pound cake.
I never had baking education, and now would like to learn a bit more about techniques, combining tastes etc.. For example why do I need to freeze the flower when preparing a pie crust? Why does chocolate and wasabi taste good together?
Could youplease suggest some in-depth baking/cooking books?
Thanks, Hilbert
I would suggest the book "How Baking Works: Exploring the Fundamentals of Baking Science" by Paula Figoni. DESCRIPTION : Accessible coverage of the science of baking Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as "How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to todays quickly evolving trends, and understanding a wide array of ingredients from different cultures.
In a clear, easy-to-understand format, "How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
Complete with dozens of informative illustrations, "How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
A baking book that I purchased recently is "The King Arthur Flour Baker's Companion" I like this book a lot. Bobbi Jo
Do you have any cooking schools near you? I live in a large city with many culinary institutes. I go to them and see what textbooks they require and recommend for classes. These tend to be good because they don't teach you how to make X, they teach why a recipe is successful in making X and how you can alter the recipe. It sounds like you are looking for WHY things are the way they are rather than just the HOW do bake things.
If you are looking for specific answers, go to
I'll second this nomination. I also like the books of Rose Levy Beranbaum -- I have her Cake Bible, Pie and Pastry Bible and Bread Bible. All are very good.
TammyM, unrecovering cookbookaholic :-)
the King Arthur Cookie Companion is also very good. WEndy
----- Original Message ----- From: "TammyM" Newsgroups: rec.food.baking To: Sent: Wednesday, November 23, 2005 11:32 AM Subject: Re: Baking books
Yep, I have that one too :-)
TammyM
I suggest a book by Shirley Corriher, though I forget the exact title at the moment. Very good, scientific but not gobbledy-gook, and has sample recipes to illustrate principles discussed. And of course, don't forget Harold McGee, the bible of them all. betsy
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