{"product_id":"the-science-of-baking-2nd-edition-hardcover","title":"The Science Of Baking (2nd Edition \/ Hardcover)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e“An essential book for anyone looking to understand and\nimprove their baking” – Tom Kerridge\u003c\/b\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003e“Part masterclass, part laboratory, and totally inspiring. Matt Adlard\nbrings clarity and precision to the mysteries of baking, showing not just how\nto make something work, but why it works” – Helen Goh\u003cbr\u003e\n\u003cbr\u003e\n\"This is the book that answers all those 'but why though?' questions that\nother recipes just ignore. It’s nerdy in the best way\" – Sohla El-Waylly\u003cbr\u003e\n\u003cbr\u003eDiscover the secrets of the professionals to achieve perfect bakes, every time\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003eWhether you're a baking novice or a star baker, \u003ci\u003eThe Science of Baking\u003c\/i\u003e is\nyour cheat sheet for understanding what really happens in the kitchen. Matt\nAdlard – bestselling author, self-taught baker, and pastry chef – demystifies\nthe science behind your favourite bakes, so you can recreate them in your own\nkitchen with show-stopping results.\u003cbr\u003e\n\u003cbr\u003e\nWith more than 50 recipes – including showstoppers like \u003cb\u003eVanilla Burnt\nBasque Cheesecake\u003c\/b\u003e, \u003cb\u003eRosemary Focaccia\u003c\/b\u003e, \u003cb\u003ePistachio and\nOrange Biscotti\u003c\/b\u003e, and \u003cb\u003eBlack Forest Swiss Roll\u003c\/b\u003e – plus\nstep-by-step photography and troubleshooting tips on cake decorations,\ngluten-free baking, and baking the perfect sourdough bread: this comprehensive\nbaking book is everything you need to understand and explore the art and\nscience of baking.\u003cbr\u003e\n\u003cbr\u003e\nDiscover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy\nrisen soufflés and meringues, why fermentation and hydration affect the\nstructure of sourdough, and how to laminate pastry for flakey, golden\ncroissants.\u003cbr\u003e\n\u003cbr\u003e\nDive into the chemistry of ingredients – with detailed illustrations and\nmicroscopic imagery – learn how to master your oven, and unlock essential\ntechniques to create unbeatable flavour and finesse at home.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\n\n\n\n\n\n\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eMatt Adlard (@mattadlard)\u003c\/b\u003e is a self-taught baker\nand pastry chef from Norwich, England. He’s been a judge on Food Network for\nChristmas Cookie Challenge, Chopped Sweets, and Food Network Challenge. Matt\nalso hosted the Food Network US digital series Made for Two with the Topless\nBaker. \u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003eHe was most recently the resident judge on the UK’s Channel 4 cooking\ncompetition Beat the Chef. Through his Bake It Better blog as well as his\nInstagram, Facebook, and TikTok videos, Matt shares the basics to baking, how\nto transition to advanced skills, and how to become a pro-level baker\u003cb\u003e. \u003c\/b\u003eHis\ndebut cookbook \u003ci\u003eBake it Better\u003c\/i\u003e was a\u003ci\u003e Publisher’s\nWeekly \u003c\/i\u003ebestseller.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"TIMES DISTRIBUTION PTE LTD","offers":[{"title":"Default Title","offer_id":44877722714319,"sku":"9780241713938","price":54.5,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5662\/3823\/files\/download_878aff03-78ee-4e67-9068-cade7b1cebea.jpg?v=1772443142","url":"https:\/\/popular.com.sg\/products\/the-science-of-baking-2nd-edition-hardcover","provider":"Popular Book Company Pte Ltd","version":"1.0","type":"link"}