2024 the best baking review

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(as of Dec 15, 2024 12:20:07 UTC - Details)

The Scientifically Guaranteed Guide to Better Baked Goods

For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results―the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments.

Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge.

Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.

Publisher ‏ : ‎ Page Street Publishing (April 19, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1645674541
ISBN-13 ‏ : ‎ 978-1645674542
Item Weight ‏ : ‎ 1.2 pounds
Dimensions ‏ : ‎ 7.75 x 0.4 x 8.95 inches
Reviewer: Mannie
Rating: 5.0 out of 5 stars
Title: Great Book Full of knowledge
Review: 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.

Reviewer: Rebekah LaCount
Rating: 5.0 out of 5 stars
Title: Get this book!
Review: First the photography is on point. All the recipes I’ve tried so far are amazing. As someone with a science background, I love the science baking tips.

Reviewer: J. Notarbartolo
Rating: 5.0 out of 5 stars
Title: Informative
Review: This book has been very helpful explaining the science of baking.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: The best how-to book for baking
Review: I couldn’t be happier with this purchase!!! The detail that went into this book and the recipes made me feel so confident in trying my hand at baking again. The instructions are fool-proof and I’ve made two (of many) of the most delicious recipes already-they’ve already been requested at the next gathering!!

Reviewer: ItsJustMe
Rating: 4.0 out of 5 stars
Title: Excellent Book For All Bakers
Review: 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.

Reviewer: I love it! It does just what it says…smash your round burgers . All my Pattie’s look uniform and full.
Rating: 5.0 out of 5 stars
Title: Get this book!!!!
Review: 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 the little things you know. I have even gotten encouraged to make my own recipes. Get it.

Reviewer: Guestshopper
Rating: 5.0 out of 5 stars
Title: Great
Review: Works great.

Reviewer: Rebecca Hadeed
Rating: 5.0 out of 5 stars
Title: Made me a more confident & knowledgeable baker!! (Plus, packed with recipes)
Review: 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.

Reviewer: Sabrina
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Valzelice Sousa Coelho
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Christina
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Sarah R. Nevins
Rating: 5.0 out of 5 stars
Title:
Review: 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!

Reviewer: Andrea Fraga
Rating: 2.0 out of 5 stars
Title:
Review: I was expecting something more complete. I have already read all of this in some others baking science books.