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Baking books
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 |
Baking books
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. |
Baking books
A baking book that I purchased recently is "The King Arthur Flour
Baker's Companion" I like this book a lot. Bobbi Jo |
Baking books
On Thu, 17 Nov 2005, 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? 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 www.google.ca and search the them. -- Send e-mail to: darrell dot grainger at utoronto dot ca |
Baking books
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Baking books
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: Baking books > On 18 Nov 2005 17:40:31 -0800, wrote: > > >A baking book that I purchased recently is "The King Arthur Flour > >Baker's Companion" I like this book a lot. Bobbi Jo > > 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 :-) > _______________________________________________ > Rec.food.baking mailing list > > http://www.otherwhen.com/mailman/lis...ec.food.baking > > To unsubscribe send a mail to and then reply to the confirmation request. > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.362 / Virus Database: 267.13.5/178 - Release Date: 11/22/2005 > > |
Baking books
On Wed, 23 Nov 2005 11:57:02 -0500, "Wendy" >
wrote: >the King Arthur Cookie Companion is also very good. WEndy Yep, I have that one too :-) TammyM >----- Original Message ----- >From: "TammyM" > >Newsgroups: rec.food.baking >To: > >Sent: Wednesday, November 23, 2005 11:32 AM >Subject: Baking books > > >> On 18 Nov 2005 17:40:31 -0800, wrote: >> >> >A baking book that I purchased recently is "The King Arthur Flour >> >Baker's Companion" I like this book a lot. Bobbi Jo >> >> 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 :-) >> _______________________________________________ >> Rec.food.baking mailing list >> >> http://www.otherwhen.com/mailman/lis...ec.food.baking >> >> To unsubscribe send a mail to and >then reply to the confirmation request. >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Free Edition. >> Version: 7.1.362 / Virus Database: 267.13.5/178 - Release Date: 11/22/2005 >> >> > |
Baking books
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 |
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