The Science of Baking Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time
Language: English
Published by Dorling Kindersley Ltd., 2026
- Hardcover
- New
Condition: New
£ 34.91
Quantity: 3 available
Add to basketItem description from seller
"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-WayllyDiscover 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 souffl?s 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. Sprache: Englisch Gewicht in Gramm: 1018. …
Seller Inventory # IB-399625
- Title
- The Science of Baking Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time
- Author
- Matt Adlard
- Publisher
- Dorling Kindersley Ltd.
- Publication year
- 2026
- Condition
- Neu
- Binding
- Gebundene Ausgabe
- Language
- English
- ISBN 10
- 0241713935
- ISBN 13
- 9780241713938
- Item weight
- 1,018 grams
- Series
- Book 7 of 7: The Science of Food
“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.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
Shipping rates from Germany to U.S.A.
| Item | 10 to 12 business days | 8 to 10 business days |
|---|---|---|
| First item | £ 50.03 | £ 75.30 |
Payment methods
- Check
Specialty
BuchRight of withdrawal
If you are a consumer you can withdraw from the contract in accordance with the following. Consumer means any natural person who is acting for purposes which are outside his trade, business, craft or profession.
Information regarding the right of withdrawal
Statutory right to withdraw
You have the right to withdraw from this contract within 14 days without giving any reason.
The withdrawal period will expire after 14 days from the day on which you acquire, or a third party other than the carrier and indicated by you acquires, physical possession of the last good or the last lot or piece.
To exercise the right of withdrawal, electronically fill in and submit a clear statement on our website, under "My Purchases" in "My Account". We will communicate to you an acknowledgement of receipt of such a withdrawal on a durable medium (e.g. by e-mail) without delay.
To meet the withdrawal deadline, it is sufficient for you to send your communication concerning your exercise of the right of withdrawal before the withdrawal period has expired.
Effects of withdrawal
If you withdraw from this contract, we will reimburse to you all payments received from you, including the costs of delivery (except for the supplementary costs arising if you chose a type of delivery other than the least expensive type of standard delivery offered by us).
We may make a deduction from the reimbursement for loss in value of any goods supplied, if the loss is the result of unnecessary handling by you.
We will make the reimbursement without undue delay, and not later than 14 days after the day on which we are informed about your decision to withdraw from this contract.
We will make the reimbursement using the same means of payment as you used for the initial transaction, unless you have expressly agreed otherwise; in any event, you will not incur any fees as a result of such reimbursement.
We may withhold reimbursement until we have received the goods back, or you have supplied evidence of having sent back the goods, whichever is the earliest.
You shall send back the goods or hand them over to Home-set, Mannheim, Germany, without undue delay and in any event not later than 14 days from the day on which you communicate your withdrawal from this contract to us. The deadline is met if you send back the goods before the period of 14 days has expired. You will have to bear the direct cost of returning the goods. You are only liable for any diminished value of the goods resulting from the handling other than what is necessary to establish the nature, characteristics and functioning of the goods.
Exceptions to the right of withdrawal
The right of withdrawal does not apply to:
- The delivery of newspapers, journals or magazines with the exception of subscription contracts; and
- The supply of digital content which is not supplied on a tangible medium (e.g. on a CD or DVD) if you accepted when you placed your order that we could start to deliver it, and that you could not withdraw once delivery had started.