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In her debut book Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More! (Page Street Publishing, 2022; $21.99) author Dikla Levy Frances (creator of the blog One Sarcastic Baker) delves into the science of baking, breaking it down to the chemical reactions that cause our cakes to rise perfectly, our cheesecakes to remain crack-free, and our pie crusts to be meltingly tender – or NOT. Frances explains the purpose of every ingredient, how ingredients interact together and how to use the correct temperature and ingredients to get consistently good results. She pairs this instruction with 50 recipes, each beautifully presented and photographed. So, whether you’re a beginning baker or serious enthusiast, this book will help you take your baking to the next level and give you the tools to achieve a perfect bake every time.

Editors
Pastry at Home is a hub for elevated dessert recipes for home bakers. Our editors Tish Boyle and AnnMarie Mattila strive to bring you the best curated content to help make you a smarter baker and dessert maker. If you want to be a part of our community, please contribute on the Submit a Recipe page. Or if you have another contribution idea or product you think we would like, shoot us an email at info@pastryathome.com. We would love to hear from you!

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