Baking Science & Technology, 4th edition,Volume1: Fundamentals and Ingredients

Abstract

In the world of cereal science and baking there are a few books which reach ionic status; one such book was the two volume set of Baking Science & Technology by E.J. Pyler. First published in 1952, the third edition dates to 1988 and was revised by Pyler himself. While they have been print for\ quite some time they have remained classic texts to which many of us constantly refer. Undertaking the revision of an industry classic is not task for the faint-hearted but the results of Laurie Gorton’s efforts are to be loudly applauded. Work on the first of the two volumes has been completed. The vital statistics for the book are: 735 pages, 320,000 words, 380 illustrations and 3,500 indexed terms.