Mud Book: How to Make Pies and Cakes

A cookbook for the truly imaginative cook and a good-natured satire of art, books, and creation in general.

How Baking Works: Exploring the Fundamentals of Baking Science

Understanding and applying food science to the bakeshop-now revised and updated

How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.

This revised and updated Second Edition features:

• Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients
• Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure
• Important coverage of changes to federal laws, such as food allergen labeling
• Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context
• More photographs to illustrate the science of baking
• End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned

How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Now in paperback, the cookbook in which Nigella Lawson shows us how to release the domestic goddess inside each of us

"The trouble with much modern cooking is not that the food it produces isnt good, but that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure. Sometimes that's the best we can manage, but at other times we dont want to feel like a postmodern, postfeminist, overstretched woman but, rather, like a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake . . ."

How to Be a Domestic Goddess, filled with more than 220 lavishly illustrated recipes, makes cooking and baking as luxurious as it should be, with recipes for cakes, pies, pastries, and breads, and feeds our fantasies of making sumptuous treats at home.

How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
• Practical exercises and experiments that vividly illustrate how different ingredients function   
• Photographs and illustrations that show the science of baking at work
• End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.