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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (The Science of Food) - Hardcover
Book 7 of 7: The Science of Food
Synopsis
“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.
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About the Author
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).
"About this title" may belong to another edition of this title.
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Science of Baking : Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Seller: GreatBookPrices, Columbia, MD, U.S.A.
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The Science of Baking Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Published by
Dorling Kindersley Publishing, Incorporated, 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
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Hardcover. Condition: New. The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time is a 2026 title by Matt Adlard, published by Dorling Kindersley. Rather than treating baking as a sequence of steps to memorize, Adlard approaches it through the chemistry underneath - what each ingredient actually does, how ingredients interact when combined, and how temperature and oven settings determine the outcome. The result is a book that explains baking rather than simply prescribing it. Covering ground from laminated doughs and classic Parisian-style pastries to sourdough cultures and the prevention of a soggy bottom, the book spans both sweet and savory territory across 224 pages. It sits squarely in the cookbooks and baking reference category and is written to be accessible to home bakers at any level - from curious beginners to experienced bakers who want to understand the science behind the results they are already chasing. Published in English by Dorling Kindersley Publishing, Incorporated. Item weight is 20 oz. Seller Inventory # BMC262506occ
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (Hardback or Cased Book)
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Hardback or Cased Book. Condition: New. The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time. Book. Seller Inventory # BBS-9780593961131
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Science of Baking : Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (The Science of Food)
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (The Science of Food)
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The Science of Baking (Hardcover)
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Hardcover. Condition: new. Hardcover. An essential book for anyone looking to understand and improve their baking Tom KerridgePart 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 GohDiscover 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 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 souffles 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780593961131
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The Science of Baking
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Penguin Young Readers, US, 2026
ISBN 10: 0593961137
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hardcover. Condition: New. Brand New. Seller Inventory # 1537543
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The Science of Baking
Published by
Penguin Young Readers, US, 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
New
Hardcover
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Hardback. Condition: New. Seller Inventory # LU-9780593961131
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