A Good Bake

Name: A Good Bake
Brand: RANDOM HOUSE US
Price: 72.75 AUD
Availability: BackOrder

The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

By: Melissa Weller

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Hardcover | 17 November 2020

At a Glance

Hardcover
496 Pages

Dimensions(cm)
3.6 x 21.9 x 26

Hardcover

RRP $95.00

$72.75

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Available for Backorder. We will order this from our supplier however there isn't a current ETA.

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.

Industry Reviews

"A Good Bake is a very good combination: Baking science all of us can understand and a splendid collection of recipes. Weller, who is rightly famous for her breads, yeast pastries (the best kouign amman ever) and cookies, generously shares all her signature recipes with instructions that are clear, detailed and smart. There's something to learn and something to savor on each page. A baker's must!" --Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie

"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 . . . Numerous master class and tutorial sections transform this from a cookbook with excellent recipes into a series of baking lessons . . . Each chapter includes recipes both traditional and experimental . . . This will thrill home bakers who want to bake like the pros."
--Publishers Weekly, Starred Review

"Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science . . . If you're a quarantine baker who's mastered sourdough and is ready for the next challenge, consider Weller's takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns."
--Eater

"The former chemical engineer gets into the science of baking with extremely detailed recipes and technique tutorials. And fans of her chocolate babka and salted caramel sticky buns will be delighted to find the recipes for those treats within."

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