The Science of Baking

Language: English

Published by Dorling Kindersley Ltd. Mär 2026, 2026

0241713935 / 9780241713938

Series: Book 7 of 7 - The Science of Food

  • Hardcover
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Hardcover

Condition: New

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Item description from seller

Neuware -'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 timeWhether 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. 224 pp. Englisch.…

Title
The Science of Baking
Author
Matt Adlard
Publisher
Dorling Kindersley Ltd. Mär 2026
Publication year
2026
Condition
Neu
Binding
Buch
Language
English
ISBN 10
0241713935
ISBN 13
9780241713938
Item weight
1,018 grams
Dimensions
259x220x25 mm
Series
Book 7 of 7: The Science of Food

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First item£ 19.19£ 19.19
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BuchWeltWeit Ludwig Meier e.K.

Germany

BuchWeltWeit Inh. Ludwig Meier e.K.
Inhaber: Ludwig Meier
De-Gasperi-Str. 8
51469 Bergisch Gladbach
Deutschland

Tel.: +49(0)22028659300
Fax: +49(0)22028659301
E-Mail: info@buchweltweit.de

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