{"title":"The Science of Food","description":null,"products":[{"product_id":"the-science-of-baking-everything-you-need-to-know-to-create-perfect-sweet-and-savoury-bakes-every-time","title":"The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time","description":"DESCRIPTION : \u003cbr\u003e\u003cp\u003e\u003cb\u003e“An essential book for anyone looking to understand and improve their baking” – Tom Kerridge\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“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\u003cbr\u003e\u003cbr\u003e\"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\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eDiscover the secrets of the professionals to achieve perfect bakes, every time\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003eWhether you're a baking novice or a star baker, \u003ci\u003eThe Science of Baking\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eWith more than 50 recipes – including showstoppers like \u003cb\u003eVanilla Burnt Basque Cheesecake\u003c\/b\u003e, \u003cb\u003eRosemary Focaccia\u003c\/b\u003e, \u003cb\u003ePistachio and Orange Biscotti\u003c\/b\u003e, and \u003cb\u003eBlack Forest Swiss Roll\u003c\/b\u003e – 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.\u003cbr\u003e\u003cbr\u003eDiscover 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.\u003cbr\u003e\u003cbr\u003eDive 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.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003ePRODUCT DETAILS : \u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\u003ctd colspan=\"2\"\u003eISBN : 9780241713938 \u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd colspan=\"2\"\u003eBY (AUTHOR) Adlard, Matt \u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePUBLISHER : Dorling Kindersley Ltd  \u003c\/td\u003e\n\u003ctd\u003ePUBLICATION DATE : March 12, 2026 \u003c\/td\u003e \u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCOUNTRY OF PUBLICATION : United Kingdom \u003c\/td\u003e\n\u003ctd\u003eIMPRINT : DK \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLANGUAGE : English \u003c\/td\u003e\n\u003ctd\u003eAGE : General \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd colspan=\"2\"\u003ePRODUCT FORM : Hardback \u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/table\u003eDIMENSION : 262 mm x 221 mm \u003cbr\u003eWEIGHT : 1022 g \u003cbr\u003eSERIES : The Science of Food \u003cbr\u003e\u003cbr\u003ePRODUCT CATEGORY :\u003cbr\u003e    \u003ca href=\"https:\/\/bookazine-hong-kong.myshopify.com\/collections\/Lifestyle-Hobbies-Leisure\"\u003eLifestyle, Hobbies \u0026amp; Leisure\u003c\/a\u003e\u003cbr\u003e","brand":"Adlard, Matt","offers":[{"title":"Default Title","offer_id":49949614833941,"sku":"9780241713938","price":350.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/7087\/3174\/files\/9780241713938.jpg?v=1780467701"}],"url":"https:\/\/bookazine.com.hk\/collections\/the-science-of-food.oembed","provider":"Bookazine","version":"1.0","type":"link"}