Diving into "Understanding Baking" could be a revelation for your culinary journey. Imagine wielding the whisk with not just passion but also the precision of a scientist. It breaks down baking to its elemental level, offering you the power to understand and consequently innovate in the kitchen. Whether you're aspiring to be a pastry chef or simply love the craft, this book turns the alchemy of flour, butter, and sugar into a science you can master.

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Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

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