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The Science of Baking
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 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 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 soufflés 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.
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 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 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 soufflés 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.
214 pages, Kindle Edition
Published April 14, 2026
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Displaying 1 - 3 of 3 reviews
April 24, 2026
The science of baking was exactly what I needed! While I'm quite an experienced home baker myself, I often come across difficult recipes or I'm challenged by certain techniques that are harshly explained and this book came as a helping hand.
The recipes are simple, and not particularly mind blowing (so if you are looking for quirky new ideas this might not be the book for you), but the book excels in explaining the science behind all the difficult patisserie techniques in a way that is complex, yet easy to remember.
The recipes are simple, and not particularly mind blowing (so if you are looking for quirky new ideas this might not be the book for you), but the book excels in explaining the science behind all the difficult patisserie techniques in a way that is complex, yet easy to remember.
September 16, 2026
★★★★★
The Science of Baking is an excellent cookbook for anyone who wants to understand what really happens behind the scenes when baking. Rather than simply providing recipes, it explains the science behind ingredients, techniques, textures, and results, making it much easier to understand why certain methods work.
I loved how the book connects practical baking advice with the principles that make each bake successful. The focus on both sweet and savory recipes gives it plenty of variety, while the explanations make it useful for beginners and more experienced home bakers alike. It is the kind of book that can genuinely improve your confidence in the kitchen because you learn how to troubleshoot mistakes instead of simply following instructions.
The combination of accessible guidance, useful techniques, and fascinating food science makes this a particularly rewarding read. I came away feeling better equipped to experiment, adjust recipes, and create more consistent results.
A thoughtful, informative, and inspiring baking book that deserves a place on any serious baker’s shelf. Five stars!
The Science of Baking is an excellent cookbook for anyone who wants to understand what really happens behind the scenes when baking. Rather than simply providing recipes, it explains the science behind ingredients, techniques, textures, and results, making it much easier to understand why certain methods work.
I loved how the book connects practical baking advice with the principles that make each bake successful. The focus on both sweet and savory recipes gives it plenty of variety, while the explanations make it useful for beginners and more experienced home bakers alike. It is the kind of book that can genuinely improve your confidence in the kitchen because you learn how to troubleshoot mistakes instead of simply following instructions.
The combination of accessible guidance, useful techniques, and fascinating food science makes this a particularly rewarding read. I came away feeling better equipped to experiment, adjust recipes, and create more consistent results.
A thoughtful, informative, and inspiring baking book that deserves a place on any serious baker’s shelf. Five stars!
Review of advance copy
I am so excited to work from this book. I love the like textbook information with all the different types of recipes. Including some GF and vegan ones.
Displaying 1 - 3 of 3 reviews