The Science of Baking Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time | 221.05 MB
Title: The Science of Baking
Author: Matt Adlard
Category: Nonfiction, Food & Drink, Baking & Desserts, Baking, Reference
Language: English | 224 Pages | ISBN: 0241713935
"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
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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 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…
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