The Science of Baking
Language: English
Published by Dorling Kindersley Ltd. Mär 2026, 2026
- Hardcover
- New
Condition: New
£ 27.93
Quantity: 2 available
Add to basketItem 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.…
Seller Inventory # 9780241713938
- 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
“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.
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| Item | 9 to 30 business days | 8 to 14 business days |
|---|---|---|
| First item | £ 21.65 | £ 27.49 |
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