This is a good 17-chapter reference for any self-taught baker or even a home maker. Once you understand the 'fundamentals of baking science', you might save yourself from any messy and costly cooking mishaps. Some parts are pretty technical but I would try to digest it anyway. A very useful cooking bible indeed. Cost : RM159.80
About the author : PAULA FIGONI is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. She also has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc. (http://www.countrybookstore.co.uk/)
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