CRATE AA “How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni is a comprehensive textbook that delves into the methods and techniques of baking. Published by Wiley & Sons, this 2010 publication covers a wide range of topics in baking science, making it a valuable resource for adult learners and those in further education. With 528 pages and a trade paperback format, this book is a must-have for anyone interested in understanding the science behind the art of baking.”