The Science of Baking
everything you need to know to create perfect sweet and savoury bakes, every time
$41.24
- Hardcover
224 pages
- Release Date
16 March 2026
Summary
Unlock the Secrets: The Science of Baking
Discover the elements of ingredients, master core techniques, and explore the fascinating science of baking with expert pastry chef and baker, Matt Adlard.
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.
The Science of Baking delves into the chemistry behind our bakes with an easy-t…
Book Details
| ISBN-13: | 9780241713938 |
|---|---|
| ISBN-10: | 0241713935 |
| Author: | Matt Adlard |
| Publisher: | Dorling Kindersley Ltd |
| Imprint: | DK |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 16 March 2026 |
| Weight: | 0g |
| Dimensions: | 261mm x 216mm |
You Can Find This Book In
About The Author
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, 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.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.