The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
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Book Overview "An essential book for anyone looking to understand and improve their baking" Tom Kerridge"Part masterclass, part laboratory, and totally...
"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
"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 souffl
Book Details Format: Hardcover | Pages: 224 | Language: English | Publisher: DK PUB | ISBN: 0593961137
FormatHardcover
Pages224
LanguageEnglish
ISBN0593961137
EAN9780593961131
PublisherDK PUB
Publication Date2026-04-14
AccessoriesNo Accessory
ConditionNew
Product TypeHARD COVER BOOKS
Weight2.15 Pounds
Length10.1 Inches
Width8.6 Inches
Height1.0 Inches
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