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.
