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

Adlard, Matt

Hardcover

ISBN 10: 0593961137 ISBN 13: 9780593961131

Publisher: DK Publishing (Dorling Kindersley), 2026

Synopsis

From croissants to sourdough, understand the science behind baking for perfect home-baked results.

The Science of Baking delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking 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) to get the best results every time.

Get to know your dough and learn to laminate like the best Parisian bakers--including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts--perfect for baking enthusiasts of any level.

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 and TikTok videos, Matt shares the basics to baking, how to transition to advanced skills, and how to become a pro-level baker. His father, David Adlard, used to own the Michelin-starred Adlard's Restaurant in Norwich (now known as Roger Hickman's Restaurant).

Edition details

• Publisher: DK Publishing (Dorling Kindersley)
• Publication date: 2026
• Language: English
• ISBN 10: 0593961137
• ISBN 13: 9780593961131
• Binding: Hardcover
• Number of pages: 224