Hilbert wrote:
> 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 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