The Science Of Baking
€31.75
Product Information
| ISBN | 9780241713938 |
|---|---|
| Authors | Matt Adlard |
| Publisher | Dorling Kindersley Ltd |
| Format | Hardcover |
| Number of pages | 224 |
| Weight (kg) | 1.022 |
| Publishing Date | 12/03/2026 |
| Price (excl. tax) | €29.95 |
| Tax | €1.80 |
| Price (incl. tax) | €31.75 |
| Availability | 19 units in external warehouse |
Product Description
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.
The Science of Baking delves into the chemistry behind our bakes with an easy-to-understand breakdown of how baking 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) to the best results, every time.
Get to know your dough and learn to laminate like the best Parisian bakers – including recipes from how-tos for classic pastries to a deep-dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts – perfect for baking enthusiasts of any level.