I only recently came across this book, and was happy to learn it was available at my public library!
Once it was in my hands, I realized quickly that it’s a baking textbook.
This book is no joke. It is definitely for the serious baker. For the home baker, I would still recommend it as a resource but don’t try to read it all in one sitting like I did.
It’s divided into chapters mostly based on ingredients – by wheat flour, other flours, gluten, yeast, other leaveners, milk, eggs, sweeteners, other fats, gels and thickeners, etc.
One thing that I noticed is that many of the helpful hints are directed at future owners of bakeries. For example,
Unlike home bakers who only have to worry that something tastes good, workers in bakeries must also be aware of cost effectiveness and efficiency. They all must be taken into consideration to make sure the bakery produces quality items but is economically sustainable.
For the serious home baker, who thinks about things like enzymes and egg coagulation, this is a useful book. If you want to know why your cookies always fall, or your biscuits fail to puff up, or your donuts crack, this is the book for you.