A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home by Melissa Weller and Carolynn Carreño

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  • Cardamom cinnamon rolls with buttermilk glaze

    • Emily Hope on January 06, 2021

      Tried these out for our traditional Christmas morning cinnamon rolls, and they have immediately become the standard recipe for me. (I used to use a Cook's Illustrated recipe that was fine but never great, and would often turn out too dry or gummy.) The dough is beautifully light and rich at the same time, there's plenty of cinnamon-sugar filling (though I did up the amount of cinnamon), and they came out looking like they were from a bakery. The recipe wasn't substantially more complicated to make than other cinnamon roll recipes, though you do have to chill the dough between the rise and the rolling (this also helps a lot with making the dough easy to roll). I did leave out the cardamom as there are some family members who don't care for it. If the other recipes in this book turn out as well I will be seriously impressed.

  • Johnny Cash's mother's pineapple rum chess pie

    • Astrid5555 on January 04, 2021

      Delicious! Admittedly made only the filling from this recipe and used the “All-buttah pie dough” from The Book on Pie for my crust. No way was I going to blind bake the recipe’s pâte brisée for an hour and then again with the filling for 45 minutes. My pineapple was extra sweet so I decreased the sugar by one third, still sweet enough.

  • Multigrain loaf

    • bwhip on January 03, 2021

      This bread turned out great, we really enjoyed it. Crispy, thin crust, nicely hearty from all the seeds. My wife doesn’t like sourdough, so I substituted a simple poolish I made the night before in the same quantity.

  • Polenta cake with dried apricot compote

    • elena1049 on December 26, 2020

      Weight of apricots seems to be incorrect. Cake was good and would make it again with a variety of fruits.

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  • ISBN 10 1524733431
  • ISBN 13 9781524733438
  • Published Nov 17 2020
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

A comprehensive baking bible for the twenty-first century from the James Beard nominee who has redefined American baking--with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.

Melissa Weller is the trendsetting baker of the decade, the baking superstar of our time. Her takes on chocolate babka and sticky buns brought these classics back to life with a vengeance, kicking off nationwide trends. Now, in her first book, she shares 120 meticulously honed, carefully detailed recipes for producing impossibly delicious baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys of baking as much as the hows, 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 (laminated dough croissants) and new sure-to-be-favorites (Milk Chocolate and Raspberry Jam Blondies)--as well as Chocolate Babka and Salted Caramel Sticky Buns, of course...all perfected for even the most novice home baker to recreate. In every essential way, here is the one baking guide every home baker needs.


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