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The Science of Baking

Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time
By Matt Adlard
Series: The Science of Food
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Brief Description
Discover the elements of ingredients, master core techniques, and explore the fascinating science of baking with expert pastry chef and baker, Matt Adlard. "An essential book for anyone looking to understand and improve their baking" - Tom Kerridge "Whether you're a novice baker or a seasoned... Read More
Format: Hardback
$5000
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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Discover the elements of ingredients, master core techniques, and explore the fascinating science of baking with expert pastry chef and baker, Matt Adlard.

"An essential book for anyone looking to understand and improve their baking" - Tom Kerridge

"Whether you're a novice baker or a seasoned professional, Matt brings clarity and precision to the mysteries of baking" - Helen Goh

Discover the secrets of professional bakers to achieve perfect bakes every time.

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. Join bestselling author, self-taught baker, and pastry chef, Matt Adlard, as he demystifies the science behind your favourite bakes, teaching you how to recreate them at home with show-stopping results.

The Science of Baking teaches you how baking actually works - what purpose each ingredient serves in a recipe, how they combine and interact together and, most importantly, how to use the correct temperature and oven settings for the best results.

With more than 50 step-by-step recipes for delicious breads, pastries, cookies, cakes, and desserts, plus detailed illustrations, expert tips, and troubleshooting for every subject - from sourdough starters to cake decorating, gluten-free, and vegan baking - as well as knockout recipes for chocolate chip cookies, desserts such as Vanilla Burnt Basque Cheesecake, Crème Caramel, and the ultimate Black Forest Swiss Roll, this is everything you need to understand and explore the world of baking.

Series: The Science of Food

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  • 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. "An essential book for anyone looking to understand and improve their baking" - Tom Kerridge "Whether you're a novice baker or a seasoned professional, Matt brings clarity and precision to the mysteries of baking" - Helen Goh...
    By Matt Adlard
    Hardback
    $5000
    (1)
    In Stock
    Ships today

Book Details

INFORMATION

ISBN: 9780241713938

Publisher: Dorling Kindersley Ltd

Format: Hardback

Date Published: 12 March 2026

Country: United Kingdom

Imprint: DK

Audience: General / adult

DIMENSIONS

Width: 216.0mm

Height: 261.0mm

Weight: 600g

Pages: 224

Collections

2025 Best Sellers Baking & Cakes Cook Books Best Sellers at Book Hero Best Selling Books Cook Books & Recipes Cooking & Food In Stock Books In-Stock Cooking & Food Matt Adlard New Release Cook Books Non-Fiction Penguin Books Series: The Science of Food

About the Author

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.

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