Baking: The Art and Science

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Summary: Baking, The Art & Science
Review: The have read this book several times and use it as a textbook in a post-secondary institution for baking students. The book is no longer out of print as the limited 2nd edition has just been released (January 25, 2001). I have been personally involved in the translation of this book and have found nothing equal to compare it to, based on the content, photos and schematics.

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Summary: The most knowlegable book regarding origins and sciences ...
Review: This book is second to none regarding flour origins and sciences of all aspects of baking.I highly recommend this book as a must read for anyone in the field or anyone who has an interestin baking..

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Summary: One of the most comprehensive books on baking
Review: This is a must have for professionals and baking enthusiasts. This book encompasses all aspects of production, from the roll of the ingredients to final product. I highly recommend adding it to any baking library.