Sift: The Elements of Great Baking

Sift: The Elements of Great Baking

$46.99

Biographical Note: Nicola Lamb is a James Beard Award-winning pastry chef who trained in top New York and London bakeries, including Dominique Ansel, Ottolenghi, and Little Bread Pedlar. She is also a food writer and...

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Description

Biographical Note:
Nicola Lamb is a James Beard Award-winning pastry chef who trained in top New York and London bakeries, including Dominique Ansel, Ottolenghi, and Little Bread Pedlar. She is also a food writer and recipe developer whose work has been featured in The Guardian, Vogue, London Evening Standard and Olive magazine. She lives in London.

Review Quotes:
"Informative, enriching, and so delicious." --Yotam Ottolenghi

"Nicola understands and explains baking like nobody else." --Jamie Oliver

" Sift is a marvel of completeness, sound advice, encouragement, and joy. From simple cookies and plain cakes to beautifully laminated pastries that rival gems, Nicola has worked it all out for us, ensuring our success. We're so lucky to have this book!" --Dorie Greenspan, New York Times bestselling author of Baking with Dorie

"Each page of Sift is full of Nicola's trademark tireless research that is infused with lightness and makes learning about the building blocks of baking so immensely enjoyable. Each page is packed with so much information, humor, and, most importantly, incredible recipes. I am thrilled to have her distinct style distilled into this deeply researched (but never dull) book that I will undoubtedly refer to often." --Yossy Arefi, author of Snacking Bakes and Snacking Cakes

"Simply extraordinary recipes." --Helen Goh

"When the student becomes the teacher--Nicola carefully and clearly shares her tried-and-true knowledge and tips for future bakers." --Chef Dominique Ansel

"Everything you ever wanted to know about baking but were too afraid to ask." --Felicity Cloake

"Nicola unravels the mysteries of baking for both beginners and experienced bakers. There's so much to learn from this book and to be inspired by. Far more than just recipes, it's a toolkit to prepare you for an exciting journey in the kitchen." --Susan Spungen, author of the Veg Forward and Susanality newsletter


Brief Description:
"An essential guide to baking that takes away the fear of baking failure by combining easy-to-follow, science-based advice with 100 reliable and delicious recipes for both novices and more experienced bakers--from a renowned pastry chef. "Her palate and mind thrill me in equal measure and I cannot wait to read, learn from, and celebrate this book."--Samin Nosrat Sift begins with the foundational ingredients that underpin great bakes--flour, sugar, eggs, fat--before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including: Bake in an afternoon: Plum Sandwich Cake, Mocha Chocolate Chip Cake Bars, and 10-minute Mango Cheesecake Bake in a day: Chocolate Mousse Cloud Cake, Fancy Rhubarb Tart with Pistachio Custard, and Olive Oil Brie-oche Bake over a weekend: Clementine Cráeme Fraiche Ice Cream Cake, Grilled Cheese Za'tar Pain Suisse, and Honey Mandarin Buns Gorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking, making disasters and flops a thing of the past"--

Publisher Marketing:
JAMES BEARD AWARD WINNER - IACP AWARD WINNER - An "informative, enriching, and delicious" (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the Kitchen Projects newsletter.

"Sift is a marvel of completeness, sound advice, encouragement, and joy. We're so lucky to have this book!"--Dorie Greenspan, New York Times bestselling author of Baking with Dorie

Sift begins with the foundational ingredients that underpin great bakes--flour, sugar, eggs, fat--before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including:

- Bake in an afternoon: Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies
- Bake in a day: Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme
- Bake in a weekend: 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard Danish

Gorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.

Review Citations:

  • Library Journal 11/01/2024 pg. 97 (EAN 9780593797129, Hardcover) - *Starred Review