Hey Guys. What is the best book/cookbook on the science of baking?

Hollie D
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10 Comments

ChefJune May 12, 2015
Shirley Corriher's Bakewise and Cookwise. [FWIW, she is Alton Brown's source for the science of cooking and baking.] Also Harold McGee, "On Food and Cooking." I've found Cook's Illustrateds science to be flawed.
Rose Levy Beranbaum -- all her books are steeped in the science of baking. Just wonderful.
 
Hollie D. May 12, 2015
Thank you so much! I can't wait to dive in!
 
ChefJune May 12, 2015
Shirley Corriher's Bakewise and Cookwise. [FWIW, she is Alton Brown's source for the science of cooking and baking.] Also Harold McGee, "On Food and Cooking." I've found Cook's Illustrateds science to be flawed.
Rose Levy Beranbaum -- all her books are steeped in the science of baking. Just wonderful.
 
mrslarkin May 10, 2015
Ditto BakeWise. Also fun to browse is Herve This's Molecular Gastronomy. Lots of cool science-y stuff in that one.
 
Pegeen May 9, 2015
Harold McGee, "On Food and Cooking: The Science and Lore of the Kitchen"
 
Garlic F. May 9, 2015
How much science do you like? I like Alton Brown and Cook's Illustrated.
 
cookbookchick May 9, 2015
Bakewise by Shirley O. Corriher
 
PieceOfLayerCake May 9, 2015
I second this one!
 
Nancy May 9, 2015
Yes to Corriher. Also those by Rose Levy Beranbaum who was, I think, a lab scientist before she became a cookbook author. Cake Bible was first. Followed by others - bread, bible, pie and pastry bible, baking bible.
 
Hollie D. May 12, 2015
Thank you!
 
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