The Science of Baking
Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time
Seiten
2026
DK (Verlag)
978-0-241-71393-8 (ISBN)
DK (Verlag)
978-0-241-71393-8 (ISBN)
- Noch nicht erschienen (ca. März 2026)
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“An essential book for anyone looking to understand and improve their baking” Tom Kerridge
“Whether you’re a novice baker or a seasoned professional, Matt brings clarity and precision to the mysteries of baking” Helen Goh
Discover the secrets of professional bakers to achieve perfect bakes every time
Baking is essentially chemistry for the kitchen, and in order to perfect our home bakes, we first need to understand the processes and variables that go into creating the perfect bake. Join bestselling author, self-taught baker, and pastry chef, Matt Adlard, as he demystifies the science behind your favourite bakes, teaching you how to recreate them at home with show-stopping results.
The Science of Baking teaches you how baking actually 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 for the best results.
With more than 50 step-by-step recipes for delicious breads, pastries, cookies, cakes, and desserts, plus detailed illustrations, expert tips, and troubleshooting for every subject – from sourdough starters to cake decorating, gluten-free, and vegan baking – as well as knockout recipes for chocolate chip cookies, desserts such as Vanilla Burnt Basque Cheesecake, Crème Caramel, and the ultimate Black Forest Swiss Roll, this is everything you need to understand and explore the world of baking.
“Whether you’re a novice baker or a seasoned professional, Matt brings clarity and precision to the mysteries of baking” Helen Goh
Discover the secrets of professional bakers to achieve perfect bakes every time
Baking is essentially chemistry for the kitchen, and in order to perfect our home bakes, we first need to understand the processes and variables that go into creating the perfect bake. Join bestselling author, self-taught baker, and pastry chef, Matt Adlard, as he demystifies the science behind your favourite bakes, teaching you how to recreate them at home with show-stopping results.
The Science of Baking teaches you how baking actually 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 for the best results.
With more than 50 step-by-step recipes for delicious breads, pastries, cookies, cakes, and desserts, plus detailed illustrations, expert tips, and troubleshooting for every subject – from sourdough starters to cake decorating, gluten-free, and vegan baking – as well as knockout recipes for chocolate chip cookies, desserts such as Vanilla Burnt Basque Cheesecake, Crème Caramel, and the ultimate Black Forest Swiss Roll, this is everything you need to understand and explore the world of baking.
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, Facebook, and TikTok videos, Matt shares the basics to baking, how to transition to advanced skills, and how to become a pro-level baker. His debut cookbook Bake it Better was a Publisher’s Weekly bestseller.
| Erscheint lt. Verlag | 12.3.2026 |
|---|---|
| Reihe/Serie | The Science of Food |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 216 x 261 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-241-71393-5 / 0241713935 |
| ISBN-13 | 978-0-241-71393-8 / 9780241713938 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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