Ada Twist, Scientist: The Why Files #3: The Science of Baking; Andrea Beaty & Dr. Theanne Griffith, illustrated by David Roberts

Curious Ada Twist is back with a third book in The Why Files series and this time she is cooking up a storm as she asks questions and searches for answers all to do with baking.

Baking is in activity shared by people all over the world and in one form or another people have been combining the basic raw ingredients for as old as time. But how does a cake bake? What’s the deal with yeast? Why is Math so important when baking? And what happens if you confuse baking soda with baking powder? Uncover the answers to all of these questions and more as keen pastry-chef-come-scientist Ada Twist dons her chef’s whites and gets to grips with the science of baking…

Equipped with wooden spoon, mixing bowl, whisk and rolling pin, we join Ada on a mission to bake the perfect birthday cake for her dad, she’s got all the necessary ingredients but something must have gone wrong as attempt number one tasted terrible. Like all good scientists she is keen to understand what went wrong and carry out further baking experiments in her quest for the best birthday cake.

The Why Files are perfect for budding scientists and inquisitive children as they learn alongside Ada. Presented in the form of a notebook filled with questions and answers, a mix of photos, stills from the show and diagrams, and informative text, young readers are given a fun-filled introduction to the art of baking and why understanding science is an essential part of the baker’s tool kit.

Driven by a curious mind full of questions, Ada takes her fellow scientists on an experimental and knowledge-rich journey that answers much and will leave readers with many of their own wonderings. Like all good scientists, Ada has more questions at the end than she did at the start. A great assortment of fact files, investigations, a poem, introductions to notable pastry chefs from history and a baker who uses science all of the time at work all help bring scientific knowledge and concepts to life.

Plenty of simple information is fleshed out with the more complex processes of chemical, biological and physical reactions, the components and qualities of raw ingredients, and the many ways that bakers use science to cook up the tastiest of treats. Readers will especially enjoy discovering how to test if an egg is rotten, when scientists believe that humans first used ovens to bake loaves of bread and the incredible number of yeast grains that are needed to make an inch.

Colourful, visually appealing and informative, The Science of Baking has all of the ingredients for a successful recipe and will support young minds in better understanding how raw ingredients are turned into delicious treats. It is a must have for junior chef’s and foodies and is an essential read to have in the classroom to accompany a food topic.

A cracking introduction to the world of baking from the ever reliable and brilliant Ada Twist!

Recommended for 6+.