"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

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 souffles 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.

ÖVRIGT:
Mediatyp: Bok
Bandtyp: Inbunden
Författare: Matt Adlard
Förlag: Penguin Books Ltd.
Språk: Engelska
Omfång: 224 sidor
Mått (bxhxd): 221x262x25 mm
Vikt: 1030 gram
Illustrerad: Nej

Streckkod: 9780241713938
SKU: 730619