A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breadsat Home: A Cookbook

Carreño, Carolynn

ISBN 10: 1524733431 / ISBN 13: 9781524733438

Published by Knopf, 2020

About this Item

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Seller Inventory # 14H31_92_1524733431

Bibliographic Details

• Title: A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breadsat Home: A Cookbook
• Publisher: Knopf
• Publication Date: 2020
• Language: English
• ISBN 10: 1524733431
• ISBN 13: 9781524733438
• Binding: Hardcover
• Condition: new

About this title

Synopsis

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.

About the Author

MELISSA WELLER received a James Beard Award nomination for Outstanding Baker in 2016. A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Café in Philadelphia. She lives in Brooklyn.
CAROLYNN CARREÑO is a James Beard award-winning journalist, the author of the cookbook Bowls of Plenty, and the co-author of thirteen cookbooks. She lives in San Diego and Mexico City.