Dessert Course: Lessons in the Whys and Hows of Baking (Hardback or Cased Book)

Delwiche, Benjamin

ISBN 10: 0744095646 / ISBN 13: 9780744095647

Published by DK Publishing (Dorling Kindersley) 4/1/2025, 2025

About this Item

Dessert Course: Lessons in the Whys and Hows of Baking.

Seller Inventory # BBS-9780744095647

Bibliographic Details

• Title: Dessert Course: Lessons in the Whys and Hows of Baking (Hardback or Cased Book)
• Publisher: DK Publishing (Dorling Kindersley) 4/1/2025
• Publication Date: 2025
• Language: English
• ISBN 10: 0744095646
• ISBN 13: 9780744095647
• Binding: Hardback or Cased Book
• Condition: New
• Weight: 3.25 pounds
• Book Type: Book

About this title

Synopsis

Becoming the baker of your dreams is easy—all it takes is a healthy appetite for learning and pinch of persistence!

You don’t need a pantry full of specialty ingredients and equipment to become a great baker. You’ll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need.

Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching—he’s committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable.

First, you’ll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let’s say you want to make chocolate chip cookies but you only have a few tablespoons of flour left—using Ben’s Baker’s Percentages technique, you’ll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations—each one includes a flow chart so you can bake your own adventure. You’ll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination. 

Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.

About the Author

Benjamin Delwiche is a content creator, baker, and math teacher based in Los Angeles, CA. Originally from Baltimore, MD, he brings eight years of professional bakery experience to his craft. In the classroom, he combines his passion for baking with math education, using delicious examples to illustrate concepts like percentages and ratios.

As a content creator, his goal is to inspire bakers of all levels through engaging, accessible videos. Influenced by his teaching background, he experiments with ingredients to uncover baking principles, demonstrating how small changes can significantly impact results. Whether he's creating instructional content or exploring new baking techniques, Ben loves sharing the joy of baking with his audience.