I was really surprised how technical the information in this one was. It's a really deep dive into the science behind baking, readers will be able to understand not just what ingredients are but why they should be used. The frame story is cute but the science is really in the forefront. Great for teens who want to geek out on baking at a high level.

I reviewed this one on my blog and will provide details to the publisher in the next round of this process.

Sage is a magical apprentice. But she gets pretty bummed when she gets assigned to Wizard Korian who is an alchemist and baking master. They don’t even use traditional magic! But as Wizard Korian shows Sage the tricks of making fabulous baked goods, how the ingredients work together to make something new, Sage might change her mind.

This has fun fantasy wrappings, but it is totally a how and why guide to baking. The book introduces would be bakers to recipe lingo, baking tools, how kitchen chemistry works, how to bake a variety of goods (many recipes included), what ingredients do what to a dish and which ones you can adjust or swap out, and most of all why good bakers do things a certain way. The chemistry elements of how food compounds and baking work are explained in a way middle school readers on up should probably be able to follow reasonably well (already knowing the basic organic compounds would help and that’s usually solidly introduced in middle school Life Sciences or an Intro to Chemistry though some don’t get it well till Biology). I really like that this book addresses why recipes say to do things certain ways. Everyone’s tempted to bend or break the rules for an easier way if they don’t understand there’s a solid reason behind the instruction. That’s not to say the book doesn’t give readers freedom to experiment. There are numerous places where it gives readers ideas of how to adjust a recipe and not completely destroy whatever they’re trying to make. We have a couple food/cooking/baking graphic novels and they are constantly checked out in our school library. I know this one will be too once we get it.

No content issues.

I received an ARC of this title from the publisher through NetGalley in exchange for an honest review.

This is a fantastic little intro to the science of baking. Facts are stated in ways that are easy to understand and the illustrations are really fun. Definitely worth checking out whether you're a novice baker or have been making cookies for years.

I adore First Second’s Science Comics line. Most all of them are terrific true-life graphic novels about interesting topics. Not only are they educational, they’re entertaining, and well worth reading.

Now the publisher has expanded their non-fiction line with the new Maker Comics, which are similar, but focused on craft and skills instead of intellectual knowledge. The first two books are very different in topics, but both are equally informative and practical, covering things most people would benefit from learning. And like Science Comics, they introduce creative characters and situations to make the lessons memorable.

Maker Comics: Bake Like a Pro! by Falynn Koch (Science Comics: Bats and Science Comics: Plagues) introduces aspiring magician Sage. While her fellow apprentices are learning transfiguration or fire wizardry, she is assigned to learn baking, which bums her out. But her mentor Korian introduces her to the alchemy of the kitchen, and she grows to love creating tasty treats.

I got a kick out of Koch’s expressive characters, particularly when it comes to the talking ingredients (who want to be eaten). They’re great reminders of the core principles, which Koch does a great job establishing. The lessons are meaningful, even to someone who already knows how to make cookies. I’ve cooked several of the items covered here, but I didn’t know nearly this much about how and why the recipes came together.

I hadn’t thought before about how baking is harder than cooking, because cooking at its core just means applying heat. Baking requires combinations of ingredients, and how you do that can vary a lot. An early lesson shows why shortcuts (including instant products) don’t work as well as homemade treats, and the science of what happens during baking is covered by talking cookies.

There’s a surprising depth of detail here, a wide variety of tools and techniques as well as such information as why you’d use different temperatures of butter or the chemistry of butter and sugar combined in the creaming method. Sometimes, this reminded me of a medieval-flavored episode of Good Eats. There’s a whole bunch of info on what makes up flour and how it reacts chemically, plus the same for eggs; different kinds of sugars; and how yeast works. There are also suggestions for bakers who want to swap out eggs or dairy.

The recipes included show how to make classic chocolate chip cookies, cornbread and banana bread, pizza dough, cheesy biscuits, apple pie, and sponge cake with buttercream frosting. There are more at the back of the book, including pound cake and lemon meringue pie. Also in the back are summaries of key information, including the different baking methods, how substitutions affect cookies, and different bread techniques.

I like the way each book begins with a warning page, reminding readers of different ways to avoid injury and be smart and safe about the activities. I was surprised at how much could be covered in just 128 pages.

Written and illustrated by Science Comics alum Falynn Koch, Bake Like a Pro! follows a young wizard in training, Sage, as she's apprenticed to baking master mage Korian. Sage is not thrilled with this turn of events, because she thinks baking is boring. Where's the pyromancy? Where's the transfiguration? But what Sage doesn't realize yet is that baking is a magic and science all its own: it's a delicious form of alchemy! Korian and a group of enchanted ingredients teach Sage all about the science behind baking: how to combine different proteins, fats, and liquids to craft incredible pies, cookies, breads, cookies, dough, and more.

At once a science lesson, a fantasy tale, and a recipe book for new bakers, Bake Like a Pro! is perfect for middle schoolers and upper elementary readers who are ready to take on some next-level making. There are step-by-step explanations of how ingredients come together - and what happens when ingredients go wrong (always sift the flour!), plus an illustrated walk-through for 8 different recipes, including chocolate chip cookies, cheesy biscuits, pizza dough, and sponge cake with buttercream frosting. At the end of the story, Sage proudly serves up her delicious treats to her fellow novice mages, proudly proclaiming, "Every step in baking is magic!"

Like Science Comics, there's a quick reference at the end that puts all the major info in one place. Here, we get some helpful reminders on the six baking methods, effects of ingredients and conversion tables, bread techniques, and continued reading (including one of my favorites, I'm Just Here for the Food, by Alton Brown).

Maker Comics: Bake Like a Pro! by Falynn Koch is a fun, exciting introduction to the science and art of baking. The information is framed around Sage, a young wizard, being assigned to apprentice Korian. Sage is disappointed at first because, as they say "it's not even magic!" But Sage soon learns the magic and science behind baking, and grows to appreciate it and Korian's teaching. This is a great introduction to baking for both kids and adults. There are eight baking activities, including pies, pizza, cakes, cookies, and biscuits. The science behind each baked good is explained in great detail, going into deep detail about the science of different ingredients, how they interact with each other, and different baking tools. I learned so much while reading this book. I enjoy baking a lot, and knew certain techniques, but I didn't know the science behind it. This book will encourage many future bakers, and will be a great addition to any library or school collection.

Thanks to First Second Books in exchange for an honest review.

I've already pre-ordered this. I love the Science Comics line from First Second, and my patrons love them as well, so I know they are going to eat these Maker Comics up as well (pun intended!). I didn't expect the protagonist of this to be a wizard apprentice, but it certainly makes sense, since baking is absolutely an early form of alchemy! I can see some extremely conservative parents not liking this aspect of the book, but I love it for the historical learning aspect.