As someone who values precision, efficiency, and a deep understanding of processes, Dessert Course: Lessons in the Whys and Hows of Baking by Benjamin Delwiche was an absolute revelation. This isn't just another cookbook; it's a masterclass in the science of baking, meticulously explaining the "why" behind every "how." Delwiche, with his background as a math teacher, brings a refreshing, logical rigor to the often-intuitive art of baking. I found his clear explanations of how different ingredients and methods impact the final product to be incredibly insightful, elevating my understanding far beyond mere recipe following.

What truly sets this book apart is its utility for bakers across the spectrum – from novices seeking to demystify complex techniques to seasoned pros looking to refine their craft. The inclusion of recipes with thoughtful variations, alongside visual flowcharts that illustrate how to achieve specific textures, demonstrates a profound commitment to truly educating the reader. While a few more photos for every recipe would have been a nice addition, and I occasionally yearned for even deeper dives into flavor modifications, these are minor considerations. Ultimately, for anyone who appreciates a systematic, well-explained approach to mastering a skill, Dessert Course is an indispensable guide that transforms baking from a set of instructions into a truly understood and controllable process. Highly recommended for those who love to learn as much as they love to bake.

I love the title, but I think it is actually underselling the book a bit. Non-desert baking is covered here, and sweet sauces and fillings are given their own entries (and explorations). Growing up my mom sometimes gave me apple pie filling before dessert, in an attempt to get me to eat the proper amount of fruit, but that might just be me.

This book is very in-depth, and I love it. The entries and pictures work together beautifully to explain why the ingredients work well the way they do, and the reader is then equipped (and encouraged) to experiment with this knowledge. And like I said above, this book isn't only about dessert. Any aspiring backer would find this book useful, and the frostings and fillings are given just as much attention as the baking. It's like the baker's desk reference.

Dessert Course makes baking feel approachable, empowering, and just plain fun. Benjamin Delwiche, also known as Benjamin the Baker, brings the same passion to baking that he does to teaching math—breaking down complex concepts into digestible (and delicious!) lessons. His book doesn’t rely on fancy tools or hard-to-find ingredients; instead, it focuses on helping readers build confidence by understanding the “why” behind each step. From mixing methods to recipe reformulation, Benjamin walks you through every essential technique with warmth, clarity, and a big dose of enthusiasm. Even if your pantry is nearly empty, he teaches you how to make what you’ve got work for you, thanks to his clever Baker’s Percentages approach.

The second half of the book is where the magic really happens. With over 30 foundational recipes and plenty of smart, customizable variations, each one is accompanied by a flow chart that lets you “choose your own baking adventure.” Want a chewy cookie instead of a crispy one? He shows you exactly how to make that switch. This book doesn’t just give you recipes—it gives you knowledge and confidence to experiment and succeed. Whether you're a brand-new baker or a seasoned one ready to level up, Dessert Course is both a celebration of baking science and a joyful journey into sweet creativity.

This book might be helpful for a beginner baker. As a long time baker, I found it to be poorly organized. I would not want to flip back and forth to the different techniques. I would prefer for recipes with the same techniques to be grouped together which would reinforce what is being taught.

This is a fantastic cookbook! This is a perfect cookbook for beginners. It is very thorough with the tips for baking. The photos show you examples of recipes that are cooked incorrectly and how to properly cook them. You can learn how to make almost anything you want to bake from this. I would highly recommend this! Special Thank You to to Benjamin Delwiche, DK Publishing and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.

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

This book was a wealth of information. Plus, it has recipes that are very easy to follow. Well worth your time.

The first sentence in the "How to Use This Book" section states, "above all else, this book is a celebration of the art and science of baking." Further sections cover tools, measuring and scaling (using variations of shortbread cookies), and mixing methods. I love that the mixing methods chapter has a variety of recipes for the different methods, plus photos that show how undermixed/mixed/overmixed impact the inside of the finished baked goods. It also explains the importance of specific recipe steps.
Further recipes are in sections on cookies and bars; pies and custards; cakes, frostings, and icings; quick breads and yeasted breads; and ganaches, creams, sauces, and syrups. Then for each recipe, there are charts and explanations and different variations, for example - peanut butter cookies has classic, chewy, blossoms, flourless, and then a learning section with even more ideas of possible changes.
The ebook has great links to other parts of the book. The book also ends with a list of other cookbooks as references. While it's not the most comprehensive book in terms of recipe count, the quality of the info given is huge.

Benjamin Delwiche, full-time math teacher and part-time baker, designed for older children but excellent for anyone. As you can guess from the subtitle, Delwiche turns baking into very useful math and science lessons. What a great idea! At the same time, Delwiche has baking lessons adults will love, too. For example, he introduces 10 <i>different</i> mixing methods. Who knew there were 10? Not me!

Delwiche delivers yummy recipes ranging from cookies to pies to cakes to sweet breads to sauces. With splashy photos of not just the recipes but the tools, Delwiche has produced one of the best cookbooks for young people ever! They’ll come for the recipes and stay for the math and techniques. I’m an old lady, and I loved Delwiche and his cookbook, too. Five sugary stars!

In the interest of full disclosure, I received this book from NetGalley and DK in exchange for an honest review.

Dessert Course focuses on the science behind baking. They show the different ways to make similar recipes through the modification of ingredients to achieve different textured treats. I would like to see more modifications of flavor components. For example how to add in new flavors without compromising the texture of the treats. The recipes go over what certain mixing methods result in and show pictures of the process.

The Sections are
How to Use this Book
Tools Used
Measuring and Scaling
Mixing Methods
The Recipes

Each recipe has mixing methods, yield, time (prep, inactive, bake), special equipment, ingredients, methods, modification recipes, and a flow chart for modifications. The pictures provided show how different techniques and ingredients alter the result.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Get this book...

Especially if you like math. Written by a part time baker, full time math teacher, this book takes a look at baking with precision and math and logic. A recipe is just a formula and Ben tweaks the recipes to see what works best and gives you the hows and the whys. I would get this book for the tip on how to properly blind bake a pie crust alone. How could I have not known this method? I really like all the variations on shortbread and peanut butter cookies.

Metric and cups, measured in both grams and cups, the recipes have both and I feel that's the only way to go. I especially liked the 3 versions on a sheet pan photos.
Highly recommend.