A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook
Available for pre-order. Releases November 17, 2020.
Author: Melissa Weller & Carolynn Carreño | Hardcover
From the James Beard Award nominee who redefined American baking, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.
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.
"Melissa Weller worked as a chemical engineer for a decade. Now she is one of the country's most respected pastry chefs -- and the ideal combination of scientist, professional baker and home cook to produce A Good Bake, a magnetic book written with Carolynn Carreño. She has worked out how to make the top of a sugar cookie extra-crackly (bake the dough when it's warm), how to make toppings stay on focaccia (spread whipped cream over the surface) and how to make whole-wheat sandwich bread with a soft, light crumb (it involves butter). The book has thoughtful recipes for basics like chocolate chunk cookies. But the point here is her detailed guidance on sourdough breads, lattice crusts and projects like stollen, danish and babka." --Julia Moskin, The New York Times (The 14 Best Cookbooks of Fall 2020)
Publisher: Knopf Publishing Group | Pub Date: November 17, 2020 | Format: Hardcover | Pages: 496