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.