A CHEMIST'S SECRET TO CAKE BAKING
WHAT IS THE BOOK ABOUT?
This book is not just another cake recipe book. It is unique! In this book, the author shares his analytical findings and practical experience accumulated over many years. To facilitate bakers to appreciate better the art and science of baking, he has taken an analytical and experimental approach in sharing my chemist’s secrets. There are three parts in my book.
-Part I is about the fundamentals of baking. The author has introduced a baking framework describing how baking ingredients, baking process, and baking equipment come together contributing to the quality of the baked goods.
-Part II is a quick reference source for bakers. It includes at-a-glance summary tables, baking measurement conversions, frequently encountered baking problems, and a checklist for successful baking.
-Part III is a sampling of a number of proven recipes. The 12 selected recipes are recipes that the author has personally developed and tested. Noteworthy is that the author has standardized the ingredient measurements and quantified preparation times.
-Part I is about the fundamentals of baking. The author has introduced a baking framework describing how baking ingredients, baking process, and baking equipment come together contributing to the quality of the baked goods.
-Part II is a quick reference source for bakers. It includes at-a-glance summary tables, baking measurement conversions, frequently encountered baking problems, and a checklist for successful baking.
-Part III is a sampling of a number of proven recipes. The 12 selected recipes are recipes that the author has personally developed and tested. Noteworthy is that the author has standardized the ingredient measurements and quantified preparation times.
WHO IS THE BOOK FOR?
This book is written for those who aspire to quality baking. Baking is an art as well as a science. By providing you with the “what’s” and “why’s” in this book, it is hoped that you will succeed in the “how’s”. Enjoy your new baking journey and be proud of your baked products.
It is now published.
Photo credits: Valerie Lam
