A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

good recipes - very technical if thats what you enjoy

I liked alot about this book, but it misses the mark overall because of a few things:Some recipes are missing ingredientsI can't imagine maintaining a sourdough starter using those measurements, a true waste of flour with the discardPictures of all the recipes would be nice vs random shots of flour being tossed in the air or duplicate shots that add nothing informativeThe instructions are good if you are experiencedThe 'masterclass' sections fall shortFind whole wheat pastry flour before you even crack it openNot much in terms of science info on how ingredients work, if you are advertising as science I kind of expect it to be front and centre.I can do with less chitchat about the kids cakes thing on almost every cake recipe. It made me not want to make the cake when I thought well gee its for a kids birthday party...I liked the recipes I tried but am an experienced baker, so could trouble shoot when needed. It's an interesting mix of recipes. Someone mentioned that the book needs better editing and I 100% agree.

Cuando ves el título y la descripción del libro parece que será uno de esos textos obligatorios en la biblioteca de los panaderos y pasteleros entusiastas; sin embargo, pasada la introducción, el aspecto científico se pierde. Continuas leyendo con la esperanza de que las recetas contengan mas información bruta y concisa sobre el funcionamiento de los ingredientes, pero mas allá de pequeñas notas informativas, el libro se reduce a ser otro recetario cualquiera con imágenes espectaculares y, eso si, recetas muy meticulosas que aun que están bien explicadas no compensan la falta de información técnica y científica con la que pretende atraparte el título.Si estas a punto de comprarlo por la necesidad de entender mas a fondo la cocina de horno, ahórrate la molestia y mejor busca estas recomendaciones: Bread Science de Emily Buehler o La Ciencia de La Pastelería de Dario Bressanini.

Some recipes do not have the correct measurements. This is a baking book! Do they not have proof reading???

Looking forward to February when I can start baking again.Holidays too well stocked, and there are "leftovers" to eat.