A Good Bake
The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breadsat Home: A Cookbook
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- US$4.99
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- US$4.99
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From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.
"A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie
Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement.
In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create.
With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.
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Weller, a chemical engineer-cum-baker who worked at Babbo and Per Se before opening Sadelle's in New York City, takes a scientific approach in this tight collection of intriguing recipes. A clever format separates tips and instructions with various font colors in running subheads along the left margin, making recipes exceptionally accessible. Instructions are professional ingredients are measured in both volume and weight and bullet-pointed. Numerous master class and tutorial sections transform this from a cookbook with excellent recipes into a series of baking lessons. Weller underlies each decision with logic: strawberry jam and hazelnut rugelach are rectangular rather than triangular because they bake more evenly, and a p te bris e contains less water than the standard version to stem shrinkage. Each chapter includes recipes both traditional and experimental: one on cakes offers yellow layer cake with chocolate buttercream, as well as an artful stack of orange-scented crepes interspersed with green tea pastry cream. Weller takes every opportunity to fine-tune the process for even the most familiar options: chocolate chip cookies, for instance, incorporate confectioners' sugar along with granulated and brown sugar for improved texture. This will thrill home bakers who want to bake like the pros.
