A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook by Melissa Weller, Carolynn Carreño
Requirements: .ePUB reader, 176 MB
Overview: 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.
Genre: Non-Fiction > Food & Drink
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