Understanding Baking: The Art & Science of Baking, Third Edition, by Joseph Amendola & Nicole Rees. If you’d like to learn more about the intricacies of baking, this book is a great place to start. It’s packed with information on baking ingredients and on the chemical and physical reactions that occur during mixing and baking. Its companion volume,The Baker’s Manual, Fifth Edition, contains 150 recipes for breads, cakes, pies, cookies, custards, and chocolate.