---
title: "Matt Adlard The Science of Baking"
ean: "9780593961131"
brand: "Matt Adlard"
category: "Medier > Bøger > Trykte bøger"
price_min: 294
price_max: 294
currency: DKK
vendor_count: 1
in_stock: true
url: https://pricetracker.dk/p/9780593961131/the-science-of-baking
last_checked: 2026-10-14
---

# Matt Adlard The Science of Baking

EAN 9780593961131 · Mærke: Matt Adlard · Kategori: Medier > Bøger > Trykte bøger

Sammenlign priser på Matt Adlard The Science of Baking fra 1 forhandler. Billigste pris nu: 294 kr hos Saxo DK. Se aktuelle priser og køb hos den billigste forhandler på https://pricetracker.dk/p/9780593961131/the-science-of-baking

## Priser
- **Billigste pris nu:** 294 kr hos Saxo DK
- **Prisspænd:** 294 kr – 294 kr på tværs af 1 forhandler

## Forhandlere
| Forhandler | Pris | Levering |
|---|---|---|
| Saxo DK | 294 kr | — |

## Om produktet
Beskrivelse fra forhandleren Saxo DK:

> "An essential book for anyone looking to understand and improve their baking" Tom Kerridge "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 Discover the secrets of the professionals to achieve perfect bakes, every time Whether you're a baking novice or a star baker, The Science of Baking 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 favorite bakes, so you can recreate them in your own kitchen with show-stopping results. With more than 50 recipes - including showstoppers like Vanilla Burnt Basque Cheesecake , Rosemary Focaccia , Pistachio and Orange Biscotti , and Black Forest Swiss Roll - 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. Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen souffl?s and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants. Dive into the chemistry of ingredients - with detailed illustrations and microscopic imagery - learn how to master your oven, and unlock essential techniques to create unbeatable flavor and finesse at home.

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Kilde: PriceTracker. Fuld side med interaktiv prishistorik og købslinks: https://pricetracker.dk/p/9780593961131/the-science-of-baking
Priserne er sidst kontrolleret 2026-10-14.