How Baking Works: Exploring the Fundamentals of Baking Science (Second Edition)

 

Name: How Baking Works: Exploring the Fundamentals of Baking Science (Second Edition) 

Author Name: Paula Figoni 

Tags: baking science, culinary education, food chemistry, baking fundamentals, professional baking, eggs in baking, John Wiley & Sons, instructional cookbook, pastry techniques 

Description: A foundational text for understanding the science behind baking, Paula Figoni’s How Baking Works breaks down the chemical and physical principles that govern successful baked goods. With clear explanations and practical applications, this second edition is ideal for culinary students, instructors, and serious bakers who want to master the “why” behind every recipe.