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The Science of Baking

Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time

Part of The Science of Food

Author Matt Adlard

Hardcover

$35.00 US

DK. | DK

8.7"W x 10.34"H x 0.96"D | 35 oz | 12 per carton

On sale Apr 14, 2026 | 224 Pages | 9780593961131

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“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

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 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 flavor and finesse at home.

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). View titles by Matt Adlard

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About

Creators

Available for sale exclusive:

• Afghanistan

• Aland Islands

• Albania

• Algeria

• Andorra

• Angola

• Anguilla

• Antarctica

• Antigua/Barbuda

• Argentina

• Armenia

• Aruba

• Australia

• Austria

• Azerbaijan

• Bahamas

• Bahrain

• Bangladesh

• Barbados

• Belarus

• Belgium

• Belize

• Benin

• Bermuda

• Bhutan

• Bolivia

• Bonaire, Saba

• Bosnia Herzeg.

• Botswana

• Bouvet Island

• Brazil

• Brit.Ind.Oc.Ter

• Brit.Virgin Is.

• Brunei

• Bulgaria

• Burkina Faso

• Burundi

• Cambodia

• Cameroon

• Canada

• Cape Verde

• Cayman Islands

• Centr.Afr.Rep.

• Chad

• Chile

• China

• Christmas Islnd

• Cocos Islands

• Colombia

• Comoro Is.

• Congo

• Cook Islands

• Costa Rica

• Croatia

• Cuba

• Curacao

• Cyprus

• Czech Republic

• Dem. Rep. Congo

• Denmark

• Djibouti

• Dominica

• Dominican Rep.

• Ecuador

• Egypt

• El Salvador

• Equatorial Gui.

• Eritrea

• Estonia

• Ethiopia

• Falkland Islnds

• Faroe Islands

• Fiji

• Finland

• France

• Fren.Polynesia

• French Guinea

• Gabon

• Gambia

• Georgia

• Germany

• Ghana

• Gibraltar

• Greece

• Greenland

• Grenada

• Guadeloupe

• Guam

• Guatemala

• Guinea Republic

• Guinea-Bissau

• Guyana

• Haiti

• Heard/McDon.Isl

• Honduras

• Hong Kong

• Hungary

• Iceland

• India

• Indonesia

• Iran

• Iraq

• Israel

• Italy

• Ivory Coast

• Jamaica

• Japan

• Jordan

• Kazakhstan

• Kenya

• Kiribati

• Kuwait

• Kyrgyzstan

• Laos

• Latvia

• Lebanon

• Lesotho

• Liberia

• Libya

• Liechtenstein

• Lithuania

• Luxembourg

• Macau

• Macedonia

• Madagascar

• Malawi

• Malaysia

• Maldives

• Mali

• Malta

• Marshall island

• Martinique

• Mauritania

• Mauritius

• Mayotte

• Mexico

• Micronesia

• Minor Outl.Ins.

• Moldavia

• Monaco

• Mongolia

• Montenegro

• Montserrat

• Morocco

• Mozambique

• Myanmar

• Namibia

• Nauru

• Nepal

• Netherlands

• New Caledonia

• New Zealand

• Nicaragua

• Niger

• Nigeria

• Niue

• Norfolk Island

• North Korea

• North Mariana

• Norway

• Oman

• Pakistan

• Palau

• Palestinian Ter

• Panama

• PapuaNewGuinea

• Paraguay

• Peru

• Philippines

• Pitcairn Islnds

• Poland

• Portugal

• Puerto Rico

• Qatar

• Reunion Island

• Romania

• Russian Fed.

• Rwanda

• S. Sandwich Ins

• Saint Martin

• Samoa,American

• San Marino

• SaoTome Princip

• Saudi Arabia

• Senegal

• Serbia

• Seychelles

• Sierra Leone

• Singapore

• Sint Maarten

• Slovakia

• Slovenia

• Solomon Islands

• Somalia

• South Africa

• South Korea

• South Sudan

• Spain

• Sri Lanka

• St Barthelemy

• St. Helena

• St. Lucia

• St. Vincent

• St.Chr.,Nevis

• St.Pier,Miquel.

• Sth Terr. Franc

• Sudan

• Suriname

• Svalbard

• Swaziland

• Sweden

• Switzerland

• Syria

• Tadschikistan

• Taiwan

• Tanzania

• Thailand

• Timor-Leste

• Togo

• Tokelau Islands

• Tonga

• Trinidad,Tobago

• Tunisia

• Turkey

• Turkmenistan

• Turks&Caicos Is

• Tuvalu

• US Virgin Is.

• USA

• Uganda

• Ukraine

• Unit.Arab Emir.

• Uruguay

• Uzbekistan

• Vanuatu

• Vatican City

• Venezuela

• Vietnam

• Wallis,Futuna

• West Saharan

• Western Samoa

• Yemen

• Zambia

• Zimbabwe

Not available for sale:

• Guernsey

• Ireland

• Isle of Man

• Jersey

• United Kingdom

The Science of Baking

Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time

Part of The Science of Food

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The Science of Baking

Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time

Part of The Science of Food

About

Creators

Rights

Photos

Other books in this series

Penguin Random House

About Comics Retail

RETAILER CUSTOMER SERVICE CONTACTS