The Science of Baking by Matt Adlard 

Master the Science Behind Perfect Bakes – Every Single Time

Whether you’re a baking novice or a seasoned star baker, The Science of Baking is your ultimate cheat sheet to understanding why your bakes succeed (or fail) — and how to achieve show-stopping results consistently.

Bestselling author, self-taught pastry chef, and online baking sensation Matt Adlard demystifies the chemistry of baking in this beautifully illustrated guide. Learn exactly what each ingredient does, how they interact, the impact of temperature and oven settings, and professional techniques like lamination, gluten development, fermentation, and more.

With over 50 foolproof recipes — including standout creations like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll — plus step-by-step photography, troubleshooting guides (no more soggy bottoms!), and microscopic imagery of ingredients, this book bridges the gap between home baking and professional results.

Covering bread, pastry, cookies, cakes, and desserts, The Science of Baking empowers you to experiment confidently, fix common mistakes, and elevate your skills with science-backed knowledge.

Endorsed by top chefs including Tom Kerridge and Helen Goh, this essential addition to The Science of Food series is perfect for anyone who wants to bake better — with confidence and creativity.