Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More

Very informative book Improves baking skills

I’ve been looking for information like this for over a year and was so happy to come across this newly-published book! The author, Dikla Levy Frances, not only explains the science behind the ingredients and techniques in baking but helps the reader to relate and apply the science while making the amazing recipes in the book. So far, I’ve had incredible results and great feedback on everything I’ve made from her book. The photos are beautiful and inspirational. I’m very grateful to have this in my collection as a regular reference while I continue my baking journey and begin to create my own recipes using what I’ve learned from this wonderful author.

This book explains so much that I did not know or knew about but not why (the science of it). I'd bought another book looking for this type of information and was disappointed. I'm very pleased with this book. And it has some recipes that I'll try.

This is a wonderful book to have in your collection. It teaches you so much and the author is a nice woman. She’s on IG too. I pay attention to the details she put in this book. It’s the little things, you know. I have even gotten encouraged to make my own recipes. Get it. It would also make a nice gift for a baker friend!

I've been baking since I was a child, so I have no lack of skill or experience in the kitchen. I bought this book specifically for understanding more of the baking fundamentals so I could create my own recipes. I know baking is just as much science as it is art, and this purchase was so I could more fully understand the science aspect of baking. It's AMAZING to me how, in less than 200 pages, Dikla Levy Frances was able to cram in SO much useful and relevant knowledge! Aside from the detailed descriptions of what role ingredients play in the chemistry of baking, there are also a LOT of really amazing (and fairly simple) recipes in here. I have earmarked a dozen or so that are on my "things to bake next" list. The only issue I have with this amazing book is that some of the ingredients and tools are not ones that most home bakers are going to have on hand. I am often really impulsive when it comes to baking. You never know when I am going to be bitten by the inspiration to bake something delicious. The reason I am knocking off a star is that because of the presence of so many unexpected ingredients and equipment (milk powder, potato starch, Madeline pans, orange blossom water, almond paste, etc) there are very few recipes here that can be made on the fly. Let's be clear, planning a recipe in advance is not an issue. There are several in here I am VERY excited to make. However, when I am suddenly inspired to bake something from this book, only to see that there's some one off ingredient or piece of equipment that I don't have, it's a bummer. I LOVE that the author dove so deeply into the science of recipe creation. I also LOVE that she offers her reasoning for each unusual tool or ingredient. I guess that's the catch 22 with a book that is as technique heavy as this one. I am really looking forward to creating something from this book, and no doubt the extra planning will come in handy.

It was for my sister She bakes a lot. She found it very interesting. Learned some things along the way

The book is organized efficiently, and the recipes are clear, precise, and beautifully photographed. Each recipe includes a scientific sidebar explaining the key chemical reactions or techniques. As an advanced baker, I was familiar with much of the content, but the book helped me organize and deepen my understanding.

First of all, I was amazed by *how much* information and how many recipes were packed into this book!! It seems like I'm finding a new recipe to try every time I look through it! However, the best thing about this book is that it's SO much more than a collection of amazing recipes. It's really a manual to transform someone from a "recipe follower" into a confident, knowledgeable baker. The author takes the mystery out of why some recipes work and some don't - or why some work *sometimes* and not others! - and teaches us the scientific principles we need to adjust every recipe to our environment, ingredients on hand, and personal taste.

é um livro bem interessante, a parte teórica vem junto com uma receita (pra, acredito eu, fazer o conhecimento se fixar mais). quase todos os preparos possuem foto. a única coisa que não curto é a capa comum, mas quando comprei já sabia que era assim então é um problema só meu. mas é um livro bem legal.

The chapters/sections are simple, informative and easy to understand with plenty of examples to further explain how everything works together. I highly recommend this book for anyone interested in learning about the 'why' behind how recipes work!

Das Buch war (m)ein idealer Einstieg in das Thema "Baking Science". Ich wollte mehr über die Wissenschaft und die Prozesse beim Backen erfahren. Die Autorin erklärt die Prozesse sehr gut und "einfach". Die Rezepte sind auch interessant, sodass ich schon mehreres nachgebacken habe.

Excelente libro, muchas información útil para mejorar el horneado, muy recomendable, saludos

I am truly blown away by this book! The book itself is beautiful with mouthwatering pictures of recipes you can make. It's easy to understand the science behind the baking of somes goodies and now i'm more confident of creating my own recipes. Thank you Dikla for this amazing book. I'll keep it close to me for future reference.