A Home Baker's Guide to Food Science

Name: A Home Baker's Guide to Food Science
Price: 53.85 AUD
Availability: OutOfStock
ISBN: 9789090422893

Discover How Baking Works

Nicolette Van Niekerk

$62.95 $53.85

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Qspec Training and Solutions
11 April 2026

Adult education, continuous learning; Industrial applications of scientific research & technological innovation; Cakes, baking, icing & sugarcraft

The book ""A Home Baker's Guide to Food Science - Discover Why Baking Works"",

is a practical guide to understanding the fundamentals of baking through food science rather than fixed formulas. Intended for both beginners and experienced bakers, it serves as a reference you can return to again and again.

Instead of traditional recipes, the focus is on explaining how ingredients, techniques, and processes work together, giving you the knowledge needed to bake with confidence,

adaptability, and consistency in any kitchen.

What makes this book truly unique are the beautiful photographs, illustrations, and plentiful infographics that explain how ingredients react under the influence of mixing, heat, or other handling techniques. The book also includes hands-on activities that guide the reader, chapter by chapter, toward developing their own products from scratch.

By the end of the book, readers will not only understand the science behind each baking ingredient, but they will also be able to write their own recipes, perform the necessary formulations and calculations, create products that bake perfectly, and determine the correct storage times.

Drawing on over fifteen years of hands-on experience as a Food Business Manager, educator, and mentor, Nicolette has transformed complex food science into a clear, accessible guide. From the foundations of bread baking and sourdough to the finer details of delicate pastries, she empowers bakers to move beyond fixed instructions and

bake with confidence. Rooted in real-life teaching, industry experience, faith, and perseverance, this scientifically grounded handbook is designed to inspire consistent success and a deeper appreciation of baking as both a craft and a science.

By: Nicolette Van Niekerk
Imprint: Qspec Training and Solutions
Dimensions: Height: 254mm, Width: 203mm, Spine: 16mm
Weight: 626g
ISBN: 9789090422893
ISBN 10: 9090422897
Pages: 232
Publication Date: 11 April 2026
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Nicolette has over 20 years of experience in the Food and Beverage industry and holds a qualification in Foodservice Management from the Tshwane University of Technology. She specialises in Food Safety and Quality Assurance, including GFSI auditing and product development, and is particularly passionate about Food Science, training, and coaching. In 2010, she founded La Petite Patisserie in Cape Town, South Africa, where she combined her love for patisserie with teaching. Through her accredited training programmes, she equipped more than 900 students with both baking expertise and entrepreneurial skills to start their own home-based bakeries. After emigrating to the Netherlands in 2018, she began working as a Food Quality Consultant in the bakery industry. As a qualified FSSC 22000 and ISO 9001 auditor, she supports food businesses in achieving compliance while building confident, capable teams. Her ongoing passion for recipe development, food styling, and photography is reflected in her book.

Reviews for A Home Baker's Guide to Food Science: Discover How Baking Works

Nicolette has taken what can often feel intimidating and broken it down into a clear, accessible guide.This book is the culmination of years of teaching, researching, and perfecting her baking skills, a practical, scientifically grounded guide that is invaluable to all bakers. - Vickie de Beer (South African Food Editor and Cookbook Author).