{"product_id":"the-science-of-baking","title":"The Science of Baking \/ COMING APR. 14TH!","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eTHIS TITLE WILL BE RELEASED ON APRIL 14TH, 2026. RESERVE YOUR COPY AND WE'LL HAVE IT OUT TO YOU THE MOMENT IT COMES IN.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eALL PREORDERS RECEIVE 20% OFF!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eORDERS THAT INCLUDE BOTH IN-STOCK \u0026amp; PREORDER ITEMS WILL SHIP OUT WHEN THE PREORDER HAS COME IN.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover the secrets of the professionals to achieve perfect bakes, every time.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you're a baking novice or a star baker, \u003c\/span\u003e\u003ci\u003eThe Science of Baking\u003c\/i\u003e\u003cspan\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith more than 50 recipes – including showstoppers like \u003c\/span\u003e\u003cb\u003eVanilla Burnt Basque Cheesecake\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003eRosemary Focaccia\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003ePistachio and Orange Biscotti\u003c\/b\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cb\u003eBlack Forest Swiss Roll\u003c\/b\u003e\u003cspan\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eHardcover \/ 224 pages\u003cbr\u003ePublished 14 April 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"MATT ADLARD","offers":[{"title":"Default Title","offer_id":47904116736241,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/TheScienceofBaking-Adlard01.png?v=1773520791","url":"https:\/\/goodegg.ca\/products\/the-science-of-baking","provider":"Good Egg","version":"1.0","type":"link"}