Through his 'The Science of...' series, professor Dario Bressanini has taught us the scientific principles behind why onions sting, when fruit ripens, or how the Maillard reaction gives us the best roasted meat. But beyond The Science of Meat and The Science of Vegetables (Gribaudo, 2020 and 2021), it was his first book -- showing the basic principles of pastry-making -- that launched him onto the bestseller lists and turned The Science of Pastry into an essential title for professionals and dessert lovers alike. This new edition of the classic explains the principles of pastry-making in clear, simple language, with 40 recipes photographed step by step by Barbara Torresan.