Books like How Baking Works by Paula I. Figoni

An essential guide to artisan bread making, hailed as a New York Times bestseller.

A practical guide for both novice and experienced bakers, offering step‑by‑step instructions, over 150 illustrated techniques, and more than forty tested artisan bread recipes, plus business tips to help you bake and profit from high‑quality loaves.

A practical guide that blends the science of baking with everyday techniques, helping bakers choose the right flour, understand leavening agents, and enhance recipes with modern ingredients.

A practical reference of 200 essential baking formulas covering breads, pastries, desserts, and sauces, updated for modern kitchens.

xxx, 830 p. : 29 cm. +

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: brioche, napoléons / Mille-Feuilles, cream puffs, Alsatian cinnamon rolls / chinois, lemon cream tart with meringue teardrops, elephant ears / palmiers, black forest cake, beignets, as well as some traditional Alsatian savory treats, including: Pretzels, Kougelhof, Tarte Flambée, Warm Alsatian Meat Pie. Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units -- which will help you in all aspects of your cooking. But in order to properly enjoy your "just desserts," so to speak, you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father's bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher. - Publisher.

"Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career"--

A comprehensive guide to juicing recipes for a healthy lifestyle.

A comprehensive guide to vegan cooking and lifestyle principles for compassionate living.

A practical collection of over 200 low‑carb recipes for breads, biscuits, muffins, cakes, pies, cookies, and desserts, each with step‑by‑step instructions and complete nutrition data.

A comprehensive guide to substituting ingredients in cooking and food preparation, focusing on both vegetarian and vegan options.

Discover over 200 low‑calorie, sugar‑free baked goods—from cinnamon rolls to cheesecakes—made with Splenda® No Calorie Sweetener, plus sauces, glazes and bread‑machine recipes for wholesome, indulgent treats.

Your go‑to reference for pastry, baking, and confectionery, offering 4,800 global terms, definitions, origins, phonetic guides, flavor trends, industry practices, key success factors, and a wealth of resources and illustrations.

A book full of tasty recipes for two people, featuring familiar favorites and new dishes to please both partners, all developed for quick and easy preparation without leftovers.

More than 300 sumptuous recipes—from an award-winning author and chef.In this revised and expanded edition, award-winning author and chef Ellen Brown gives you all they need to know to make party appetizers such as spicy cheese fondue, easy classics such as Coq au Vin, vegetarian specialties such as slow-cooked black beans, and cobblers and puddings for dessert. Each chapter offers a great mix of easy, intermediate, and complex recipes.