Title:	Dessert Course: Lessons in the Whys and Hows of Baking
	Author:	Benjamin Delwiche
	Published:	April 1, 2025, DK
	No. of Pages:	304
	Cover Price:	$27.72 Hardcover, $12.99 Kindle

---

I love to bake, and often wonder why some of my baked goods have different textures, i.e, chewy cookies versus crisp cookies. Finally someone has written a cookbook that focuses on the science and chemistry of baking while at the same time including mouthwatering recipes for desserts. Dessert Course: Lessons in the Whys and Hows of Baking. The title is Dessert “Course,” and assumed it meant the last “course” of a dinner; however, this book is actually a “course” or lesson on successful desserts. This is one of those Self Help books (when your desserts turn out better it prevents depression and other maladies) that belongs on every cookbook shelf and will solve all types of problems. For instance, there are photos of a sponge cake where it was under-beaten, over-beaten, and done just right.
This cookbook doesn’t just include science and chemistry, rather it also has wonderful desserts, as well as savory baked goods such as popovers. Every recipe and technique includes step-by-step instructions and beautiful, professional photographs. The information is relevant for both beginning and advanced bakers, and the recipes are written in the traditional manner with the ingredients listed first followed by the instructions.

All told, even though I have been baking for over 60 years, this “course” has taught me much and my baked goods are already turning out better. Everyone who wants to bake should definitely read this book first. Highly recommended.


Special thanks to NetGalley for supplying a review copy of this book