Science of Baking

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Unlock the techniques that professional bakers use to deliver flawless results every single time. Whether you're just starting your baking journey or already confident in the kitch en, this essential guide reveals the underlying principles that make baking work. Written by a celebrated baker and pastry chef who taught himself the craft, Matt Adlard breaks down the science in an accessible way so you can master your own creations with impressive outcomes. Inside you'll find over 50 tested recipes spanning elegant Vanilla Burnt Basque Cheesecake, aromatic Rosemary Focaccia, Pistachio and Orange Biscotti, and a stunning Black Forest Swiss Roll. Each recipe includes detailed photography, practical troubleshooting advice for decorating, gluten-free adaptations, and guidance on crafting the perfect sourdough. A complete resource for anyone ready to understand and master both the art and science of baking. 224 pages. Hardcover Show more