The Science Of Baking (everything You Need To Know To Create Perfect Sweet And Savoury Bakes, Every Time)

By (author) Adlard, Matt
Description:

“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

"This is the book that answers all those ''but why though?'' questions that other recipes just ignore. It’s nerdy in the best way" – Sohla El-Waylly


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 favourite 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 flavour and finesse at home.

Review quote:
“Over the past few years, Matt Adlard has built himself as a fantastic pastry chef with a unique ability to explain simply the masterful techniques of a complete pastry chef. Through tireless repetition, trial and error of his own work, Matt passes on that knowledge for not just the home cook, but actually the professional chef. This is an essential book for anyone looking to improve and understand their baking skills.”
Review quote:
“The Science of Baking is a revelation – 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. With his characteristic curiosity and rigour, he transforms the technical into the tangible, making even the most complex processes feel approachable. Every page is infused with his genuine love of learning and teaching. Whether you’re a novice baker or a seasoned professional, this is the book you’ll keep open on your counter – and return to, again and again, to understand the alchemy behind every perfect bake.”
Review quote:
“This is so much more than just a cookbook – it’s an essential guide to all the science that makes baking work (and work well). Matt breaks down the chemistry behind a wide range of different bakes in a really fun and accessible way, along with providing reliable, fail-proof recipes. It’s really the perfect book for all the baking nerds out there!”
Review quote:
"Want to laminate dough without crying? Avoid the dreaded soggy bottom? Matt’s got you. This is the book that answers all those “but why though?” questions that other recipes just ignore. It’s nerdy in the best way."
Review quote:
"If there’s anyone I’d trust to help me demystify baking, it’s Matt. In this meticulously crafted book, you’ll discover the science behind all your biggest baking questions. Every page reflects his unique attention to detail that transforms complex techniques into a foolproof roa