Comment: Re:Modernist Baking? (Score 1) 51
I would suggest looking into this book (really a textbook): "How Baking Works: Exploring the Fundamentals of Baking Science" by Paula Figoni. It is designed for the baker, not the chemist, but it does explain how different ingredients react and uses 'experiments' where the student prepares food in a variety of ways with different ingrediants to see and taste the difference. I purchased it as a gift for my wife who is a bit of a geek herself and loves baking. She found it very good and informative and helpful to understand how to create one's own recipes.