A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breadsat Home: A Cookbook
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A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breadsat Home: A Cookbook
A comprehensive baking bible for the twenty-first century from the James Beard nominee who has redefined American baking--with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.
Melissa Weller is the trendsetting baker of the decade, the baking superstar of our time. Her takes on chocolate babka and sticky buns brought these classics back to life with a vengeance, kicking off nationwide trends. Now, in her first book, she shares 120 meticulously honed, carefully detailed recipes for producing impossibly delicious baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys of baking as much as the hows, 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 (laminated dough croissants) and new sure-to-be-favorites (Milk Chocolate and Raspberry Jam Blondies)--as well as Chocolate Babka and Salted Caramel Sticky Buns, of course . . . all perfected for even the most novice home baker to recreate. In every essential way, here is the one baking guide every home baker needs.
