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9780241713938

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Reviews

“Over the past few years, Matt Adlard has built himself as a fantastic pastry chef with a unique ability to explain simply the masterful techniques of a complete pastry chef. Through tireless repetition, trial and error of his own work, Matt passes on that knowledge for not just the home cook, but actually the professional chef. This is an essential book for anyone looking to improve and understand their baking skills.” -- Tom Kerridge “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.” -- Helen Goh “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!” -- Katarina Cermelj, creator of The Loopy Whisk and author of The Elements of Baking ""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."" -- Sohla El-Waylly ""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."" -- Maurizio Leo, author of the James Beard Award-winning The Perfect Loaf ""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."" -- Scott Conant ""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."" -- Karen Barnes

“Over the past few years, Matt Adlard has built himself as a fantastic pastry chef with a unique ability to explain simply the masterful techniques of a complete pastry chef. Through tireless repetition, trial and error of his own work, Matt passes on that knowledge for not just the home cook, but actually the professional chef. This is an essential book for anyone looking to improve and understand their baking skills.” -- Tom Kerridge “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.” -- Helen Goh “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!” -- Katarina Cermelj, creator of The Loopy Whisk and author of The Elements of Baking ""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."" -- Sohla El-Waylly ""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."" -- Maurizio Leo, author of the James Beard Award-winning The Perfect Loaf ""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."" -- Scott Conant

Author Information

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, Facebook, and TikTok videos, Matt shares the basics to baking, how to transition to advanced skills, and how to become a pro-level baker. His debut cookbook Bake it Better was a Publisher's Weekly bestseller.

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