The Science of Baking
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Code:9780241713938
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Weight:1.000 Kgs
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.
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The delivery cost to Bulgaria is fixed and does not depend on the number and weight of the books ordered - 5.90 lv for a courier delivery and 4.90 lv to Econt office. Orders over 42.00 lv are delivered for free if the order is dispatched at once. In cases where the order is over 42.00 lv and part of the books are with 30 or 60-day-delilvery term, then the free delivery is applied to the books in stock, and the rest is dispatched with the usual price - 5.90 lv for a courier delivery and 4.90 lv to Econt office. If the customer wants to have all the books dispatched together, then they should request that in the Special Instructions field.
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