9780241713938 - the science of baking: everything you need to know to create perfect sweet and savoury bakes, every time di adlard, matt (25 risultati)
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2026
- Rilegato
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 25,46
EUR 7,88 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 11 disponibili
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2026
- Rilegato
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 34,21
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. 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\"Part masterclass, part laboratory, and to…tally 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 Goh\"This is the book that answers all those 'but why though?' questions that other recipes just ignore. It's nerdy in the best way\" - Sohla El-WayllyDiscover 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 favourite 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 flavour and finesse at home. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: DK, 2026
- Rilegato
- Prima edizione
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 25,23
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. 2026. 1st Edition. hardcover. . . . . .
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2026
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,20
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. "An essential book for anyone looking to understand and improve their baking" - Tom Kerridge"Part 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 Goh"This is…the book that answers all those 'but why though?' questions that other recipes just ignore. It's nerdy in the best way" - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home.
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 27,59
EUR 2,30 spedizioneSpedito in U.S.A.Quantità: 11 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Penguin Books
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 31,46
EUR 7,58 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
- Rilegato
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 30,78
EUR 9,16 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New. 2026. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.
Science Of Baking: Everything You Need To Know To Create Perfect Sweet And Savoury Bakes, Every Time
Lingua: Inglese
Editore: Dorling Kindersley Ltd, 2026
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 29,55
EUR 14,57 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 224 pages. 8.70x0.98x10.31 inches. In Stock.
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,75
EUR 2,30 spedizioneSpedito in U.S.A.Quantità: 11 disponibili
Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd
- Rilegato
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 29,70
EUR 18,66 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,13
EUR 17,49 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Mär 2026, 2026
- Rilegato
Da: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermaniaRheinberg-Buch Andreas Meier eK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -'An essential book for anyone looking to understand and improve their baking' - Tom Kerridge'Part 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 Goh'Thi…s is the book that answers all those 'but why though ' questions that other recipes just ignore. It's nerdy in the best way' - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home. 224 pp. Englisch.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Mär 2026, 2026
- Rilegato
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -'An essential book for anyone looking to understand and improve their baking' - Tom Kerridge'Part 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 Goh'Thi…s is the book that answers all those 'but why though ' questions that other recipes just ignore. It's nerdy in the best way' - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home. 224 pp. Englisch.
Lingua: Inglese
Editore: Penguin Books
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 53,07
EUR 3,48 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Penguin Books
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 46,00
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New.
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 26,85
EUR 17,49 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Mär 2026, 2026
- Rilegato
Da: Wegmann1855, Zwiesel, GermaniaWegmann1855
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 25,95 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -'An essential book for anyone looking to understand and improve their baking' - Tom Kerridge'Part 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 Goh'Thi…s is the book that answers all those 'but why though ' questions that other recipes just ignore. It's nerdy in the best way' - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2026
- Rilegato
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,12
EUR 43,13 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. 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\"Part masterclass, part laboratory, and to…tally 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 Goh\"This is the book that answers all those 'but why though?' questions that other recipes just ignore. It's nerdy in the best way\" - Sohla El-WayllyDiscover 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 favourite 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 flavour and finesse at home. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2026
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 34,05
EUR 32,27 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. 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\"Part masterclass, part laboratory, and to…tally 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 Goh\"This is the book that answers all those 'but why though?' questions that other recipes just ignore. It's nerdy in the best way\" - Sohla El-WayllyDiscover 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 favourite 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 flavour and finesse at home. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Mär 2026, 2026
- Rilegato
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -'An essential book for anyone looking to understand and improve their baking' - Tom Kerridge'Part 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 Goh'Thi…s is the book that answers all those 'but why though ' questions that other recipes just ignore. It's nerdy in the best way' - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home.Dorling Kindersley Limited, 224 pp. Englisch.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Mär 2026, 2026
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 65,09 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware - 'An essential book for anyone looking to understand and improve their baking' - Tom Kerridge'Part 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 Goh'Th…is is the book that answers all those 'but why though ' questions that other recipes just ignore. It's nerdy in the best way' - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2026
- Rilegato
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 27,25
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. The Science of Baking | Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time | Matt Adlard | Buch | The Science of Food | Englisch | 2026 | Dorling Kindersley Ltd. | EAN 9780241713938 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]li…bri[dot]de | Anbieter: preigu.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2026
- Rilegato
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 33,04
EUR 75,77 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. "An essential book for anyone looking to understand and improve their baking" - Tom Kerridge"Part 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 Goh"This is…the book that answers all those 'but why though?' questions that other recipes just ignore. It's nerdy in the best way" - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home.
- Rilegato
Da: Speedyhen, Hertfordshire, Regno UnitoSpeedyhen
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,29
EUR 47,79 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: NEW.
- Altre immagini
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Mär 2026, 2026
- Rilegato
Da: Books-by-Floh, Paderborn, GermaniaBooks-by-Floh
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 32,00
EUR 105,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -'An essential book for anyone looking to understand and improve their baking' - Tom Kerridge'Part 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 Goh'Thi…s is the book that answers all those 'but why though ' questions that other recipes just ignore. It's nerdy in the best way' - Sohla El-WayllyDiscover 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 favourite 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 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 flavour and finesse at home. 224 pp. Englisch.
