Become a Culinary Expert for FREE!
Who needs an expensive culinary school when you can learn it all here with this free 250-page ebook? Learn how the ingredients work together, the best baking methods, tons of recipes, and even secrets from the baking pros.
You’ll be an expert in no time and even have some tasty recipes up your sleeve to show off your new skills and impress the guests.
Learn what they teach in culinary school–without the tuition!
Baking: An Art and a Science
I believe baking to be an art. There’s a certain creativity and flow to it as you bake a true masterpiece of a recipe. But you can’t make the art without understanding the science of baking: how yeast and other leaveners work, what specific ingredients do in a recipe, and especially the methods.
You learn all of that and more in this free ebook. It’s only one click away.
Included in How to Bake: The Art and Science of Baking
- Eight chapters
- Over 225 pages
- Proven recipes to illustrate principles and methods
- All recipes are professionally tested in a commercial test kitchen
- Available in PDF
Click the links below to download each chapter or download the full book:
How to Bake: The Art and Science of Baking
Chapter 1: Flour—the Basic Ingredient and How to Use it for the Best Baked Goods
Chapter 2: Eggs are wonderful!
Chapter 3: Yeast–How it Works and How to Use it
Chapter 4: Leaveners–What They Are and How They Work
Chapter 5: Dairy Products and How They Work in Your Baking
Chapter 6: The Fats We Use in Baking and the Role They Play
Chapter 7: Sweeteners in Your Baking
Chapter 8: Chocolate In Your Baking
See What Everyone’s Saying
Something for Everyone to Learn
I thought the lessons were wonderful for a beginner or expert. Lots of hints and recipes.”
I liked the information that I didn’t know, even after years of being a baker! I enjoyed the recipes, too!”
Easy to Understand Explanations
Everything was super fantastic!!! As a 4-H project leader in foods and nutrition, I found this course to be absolutely the best. There is so much useful information in it that explains the why’s and the how’s of baking!”
I liked the chemical interactions of ingredients. It was something I didn’t know much about, and it was handled using layman’s terms that made it easy to understand.”
