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Adlard, Matt: The Science of Baking

Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time

Autor Adlard, Matt
Verlag Dorling Kindersley
Einband Fester Einband
Erscheinungsjahr 2026
Seitenangabe 224 S.
Meldetext Lieferbar in 24 Stunden
Ausgabekennzeichen Englisch
Masse H26.2 cm x B22.1 cm x D2.5 cm 1'022 g
Coverlag Dk (Imprint/Brand)
Reihe The Science of Food

CHF 45.50
Verfügbarkeit: Am Lager
ISBN: 978-0-241-71393-8
Verfügbarkeit: Lieferbar in 24 Stunden

Über den Autor Adlard, Matt

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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