Understanding Baking gives the student baker all the baking science he or
she will actually ever need in day to day operations. This new edition has
a much friendlier tone and eliminates a great of the repetition and overly
arcane or dated material that existed in the previous editions. Theory and
concepts are related to actual products much more clearly. Rees/Amendola
lucidly and concisely explain the chemistry of ingredient interaction,
baking physics and supply useful ingredient definitions. The reference
tables and troubleshooting guides are helpful and clear. The new information
on wild yeast starter/artisan bread is timely and interesting as is the
discussion of trans and cis fats. Any pastry chef can tell you that the most
complicated presentations begin with a good grounding in the basics. From
there, it's up to you. Industrial baking, which this edition, for the most
part, sidesteps, is now so specialized, automated and artificially preserved
you need an whole set of encyclopedias to understand the processes that are
usually performed by a machine. On the other hand, with this book and it's
companion volume, The Baker's Manual (also recently revised with many, many
appealing new formulas), you could start a fine little pastry shop.
It impowers you to be the best baker you can be.

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