The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time (The Science of Food) - Hardcover

Adlard, Matt

Hardcover

ISBN 10: 0241713935 ISBN 13: 9780241713938

Publisher: DK, 2026

Synopsis

“An essential book for anyone looking to understand and improve their baking” – Tom Kerridge

“Part masterclass, part laboratory, and totally inspiring. Matt Adlard brings clarity and precision to the mysteries of baking, showing not just how to make something work, but why it works” – Helen Goh

"This is the book that answers all those 'but why though?' questions that other recipes just ignore. It’s nerdy in the best way" – Sohla El-Waylly


Discover the secrets of the professionals to achieve perfect bakes, every time

Whether you're a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard – bestselling author, self-taught baker, and pastry chef – demystifies the science behind your favourite bakes, so you can recreate them in your own kitchen with show-stopping results.

With more than 50 recipes – including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll – plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough bread: this comprehensive baking book is everything you need to understand and explore the art and science of baking.

Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen soufflés and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants.

Dive into the chemistry of ingredients – with detailed illustrations and microscopic imagery – learn how to master your oven, and unlock essential techniques to create unbeatable flavour and finesse at home.

About this title

About the Author

Matt Adlard (@mattadlard) is a self-taught baker and pastry chef from Norwich, England. He’s been a judge on Food Network for Christmas Cookie Challenge, Chopped Sweets, and Food Network Challenge. Matt also hosted the Food Network US digital series Made for Two with the Topless Baker. He was most recently the resident judge on the UK’s Channel 4 cooking competition Beat the Chef. Through his Bake It Better blog as well as his Instagram, Facebook, and TikTok videos, Matt shares the basics to baking, how to transition to advanced skills, and how to become a pro-level baker. His debut cookbook Bake it Better was a Publisher’s Weekly bestseller.

Edition details

• Publisher: DK
• Publication date: 2026
• Language: English
• ISBN 10: 0241713935
• ISBN 13: 9780241713938
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224