Description
An essential book for anyone looking to understand and improve their baking Tom Kerridge
Whether youre a novice baker or a seasoned professional, Matt brings clarity and precision to the mysteries of baking Helen Goh
Discover the secrets of professional bakers to achieve perfect bakes every time
Baking is essentially chemistry for the kitchen, and in order to perfect our home bakes, we first need to understand the processes and variables that go into creating the perfect bake. Join bestselling author, self-taught baker, and pastry chef, Matt Adlard, as he demystifies the science behind your favorite bakes, teaching you how to recreate them at home with show-stopping results.
The Science of Baking teaches you how baking actually works: what purpose each ingredient serves in a recipe, how they combine and interact together and, most importantly, how to use the correct temperature and oven settings for the best results.
With more than 50 step-by-step recipes for delicious breads, pastries, cookies, cakes, and desserts, plus detailed illustrations, expert tips, and troubleshooting for every subject from sourdough starters to cake decorating, gluten-free, and vegan baking as well as knockout recipes for chocolate chip cookies, desserts such as Vanilla Burnt Basque Cheesecake, Cr?me Caramel, and the ultimate Black Forest Swiss Roll, this is everything you need to understand and explore the world of baking.
Author: Matt Adlard
Binding Type: Hardcover
Publisher: DK Publishing (Dorling Kindersley)
Published: 04/14/2026
Series: The Science of Food
Pages: 224
Weight: 1.25lbs
ISBN: 9780593961131
Language: English
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