The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time

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

$35.00
$35.00
Skip to product information
The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
  • The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time - Hardcover

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

by Matt Adlard
$35.00
$35.00

Book Overview

"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

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 favorite 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 flavor and finesse at home.
ISBN9780593961131
Author Matt Adlard
PublisherDK Publishing (Dorling Kindersley)
GenreFood & cooking and Education
FormatHardcover
PublishedApril 2026
LanguageENG- English
Pages224
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

Related Subjects

Cooking Nonfiction Reference

1% fer Each of the Seven Seas

Every purchase sends 7% of our profits to The Ocean Cleanup. No fine print, no opt-in — just how we sail.

Whoever Ye Be, Welcome Aboard

Queer lit, music, art, philosophy, fiction — stories for every kind of soul. Come as ye are, matey.

More by Matt Adlard

The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time

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

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

By Matt Adlard

About Matt Adlard

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).

You may also like