The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time: The Science of Food
Autor Matt Adlarden Limba Engleză Hardback – 12 mar 2026
Organizarea acestui volum prioritizează rigoarea tehnică, structurând conținutul în funcție de nivelul de dificultate, timpul necesar fiecărui proces și materialele esențiale necesare în laboratorul de acasă. Considerăm că The Science of Baking nu este doar o listă de instrucțiuni, ci un ghid care transformă bucătăria într-un spațiu al preciziei. Descoperim aici o abordare metodică a artei aluaturilor, unde fiecare etapă este justificată prin procese fizico-chimice explicate clar. Observăm cum Matt Adlard demistifică misterele patiseriei, oferind răspunsuri la întrebările despre structura unui brownie sau elasticitatea unei Rosemary Focaccia. Față de lucrarea sa anterioară, Bake It Better, care se concentra pe evoluția abilităților practice, acest titlu din seria The Science of Food plonjează în mecanismele moleculare ale ingredientelor. Folosind ilustrații microscopice, autorul ne arată cum interacționează grăsimile, zaharurile și proteinele pentru a crea texturi specifice. Pe aceeași linie cu SIFT: The Elements of Great Baking de Nicola Lamb, volumul oferă o bază teoretică solidă, dar se diferențiază prin accentul pus pe soluții vizuale de troubleshooting și accesibilitatea limbajului. Indiferent dacă pregătim un Vanilla Burnt Basque Cheesecake sau un Black Forest Swiss Roll, suntem ghidați prin variabilele critice ale temperaturii și hidratării. Această abordare practică ne permite să înțelegem nu doar cum să obținem rezultate spectaculoase, ci și de ce anumite tehnici funcționează, oferindu-ne controlul necesar pentru a experimenta cu încredere în propria bucătărie.
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Specificații
ISBN-10: 0241713935
Pagini: 224
Dimensiuni: 221 x 262 x 24 mm
Greutate: 1.01 kg
Editura: Dorling Kindersley - DK
Colecția DK
Seria The Science of Food
Locul publicării:London, United Kingdom
De ce să citești această carte
Recomandăm această carte celor care doresc să înțeleagă mecanismele din spatele rețetelor reușite. Cititorul câștigă o bază solidă de cunoștințe tehnice, învățând să rezolve problemele comune ale aluaturilor prin logică și știință, nu prin încercări repetate. Este un instrument valoros pentru orice persoană care aspiră la precizia unui maestru cofetar, oferind claritate vizuală și sfaturi practice pentru rezultate profesionale constante.
Descriere
“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-Waylly
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 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.
Recenzii
“The Science of Baking is a revelation – 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. With his characteristic curiosity and rigour, he transforms the technical into the tangible, making even the most complex processes feel approachable. Every page is infused with his genuine love of learning and teaching. Whether you’re a novice baker or a seasoned professional, this is the book you’ll keep open on your counter – and return to, again and again, to understand the alchemy behind every perfect bake.”
“This is so much more than just a cookbook – it’s an essential guide to all the science that makes baking work (and work well). Matt breaks down the chemistry behind a wide range of different bakes in a really fun and accessible way, along with providing reliable, fail-proof recipes. It’s really the perfect book for all the baking nerds out there!”
"Want to laminate dough without crying? Avoid the dreaded soggy bottom? Matt’s got you. This is the book that answers all those “but why though?” questions that other recipes just ignore. It’s nerdy in the best way."
"If there’s anyone I’d trust to help me demystify baking, it’s Matt. In this meticulously crafted book, you’ll discover the science behind all your biggest baking questions. Every page reflects his unique attention to detail that transforms complex techniques into a foolproof roadmap for extraordinary bakes."
"This book is spectacular. The amount of knowledge and technique Matt shares here is unreal – everything from doughs and breads to pastries and gluten-free flours, all broken down with real clarity and care. It’s the kind of book that belongs on every pastry station and in every home kitchen. A true foundation for anyone who loves the craft of baking."
"This is a BRILLIANT book. It's the most comprehensive baking book since Nicola Lamb's SIFT in 2024 – and that was hard to beat. The layout and orderliness of what could potentially have been a huge, hard-to-understand mix of geeky facts is so clear and easy to follow."