The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time (The Science of Food)
Baking has always had a reputation for being unforgiving, and with good reason. Unlike cooking, where a pinch more of this or a splash less of that rarely causes disaster, baking operates by its own strict logic. Matt Adlard's book takes that logic apart, piece by piece, and lays it out in a way that actually makes sense. It's the kind of read that makes you wish you'd had it years ago. Adlard walks you through the role each ingredient plays in a recipe, how different components interact once they're combined, and why temperature and oven settings matter far more than most home bakers realise. Short, clear explanations sit alongside practical guidance, so you're never left guessing. The book also gets into dough work in satisfying depth, covering lamination techniques used by professional Parisian patissiers, alongside accessible guides to classic pastries, sourdough cultures, and the perennial challenge of avoiding a soggy bottom. It strikes a useful balance between the technical and the hands-on, making it relevant whether you're a curious beginner or someone who already spends their weekends knee-deep in flour. Baking, as it turns out, is kitchen chemistry, and understanding it properly changes everything about how you approach the oven.
- Author: Matt Adlard
- Publisher: DK
- Genre: Cooking & Culinary Arts
- ISBN: 978-0241713938
- Pages: 224 pages