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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (Science of Food) - Tapa dura
Libro 7 de 7: The Science of Food
Sinopsis
“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 favorite 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.
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Acerca del autor
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 and TikTok videos, Matt shares the basics to baking, how to transition to advanced skills, and how to become a pro-level baker. His father, David Adlard, used to own the Michelin-starred Adlard’s Restaurant in Norwich (now known as Roger Hickman’s Restaurant).
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The Science of Baking Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Publicado por
Dorling Kindersley Publishing, Incorporated, 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
Nuevo
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Librería: My DuNuggets Store, Sanford, FL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: New. The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time is a 2026 title by Matt Adlard, published by Dorling Kindersley. Rather than treating baking as a sequence of steps to memorize, Adlard approaches it through the chemistry underneath - what each ingredient actually does, how ingredients interact when combined, and how temperature and oven settings determine the outcome. The result is a book that explains baking rather than simply prescribing it. Covering ground from laminated doughs and classic Parisian-style pastries to sourdough cultures and the prevention of a soggy bottom, the book spans both sweet and savory territory across 224 pages. It sits squarely in the cookbooks and baking reference category and is written to be accessible to home bakers at any level - from curious beginners to experienced bakers who want to understand the science behind the results they are already chasing. Published in English by Dorling Kindersley Publishing, Incorporated. Item weight is 20 oz. Nº de ref. del artículo: BMC262506occ
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Science of Baking : Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: 50361991-n
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (Hardback or Cased Book)
Publicado por
DK Publishing (Dorling Kindersley) 4/14/2026, 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback or Cased Book. Condición: New. The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time. Book. Nº de ref. del artículo: BBS-9780593961131
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Science of Baking : Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: As New. Unread book in perfect condition. Nº de ref. del artículo: 50361991
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (The Science of Food)
Librería: California Books, Miami, FL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: I-9780593961131
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The Science of Baking (Hardcover)
Publicado por
Penguin Young Readers, 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: new. Hardcover. An essential book for anyone looking to understand and improve their baking Tom KerridgePart 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 GohDiscover the secrets of the professionals to achieve perfect bakes, every timeWhether 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 favorite 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 flavor and finesse at home. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780593961131
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (The Science of Food)
Librería: ACJBooks, Staten Island, NY, Estados Unidos de America
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hardcover. Condición: New. This is a hardcover book. Nº de ref. del artículo: mon0000038212
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The Science of Baking
Publicado por
Penguin Young Readers, US, 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
Nuevo
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Librería: Rarewaves USA, HEBRON, KY, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: New. Nº de ref. del artículo: LU-9780593961131
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Librería: Magers and Quinn Booksellers, Minneapolis, MN, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: New. Brand New. Nº de ref. del artículo: 1537543
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The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time (Science of Food)
Publicado por
DK Publishing (Dorling Kindersley), 2026
ISBN 10: 0593961137
ISBN 13: 9780593961131
Nuevo
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: V9780593961131
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