Sift: The Elements of Great Baking by Nicola Lamb

    • Categories: French
    • Ingredients: egg whites; caster sugar
    show

Notes about this book

  • KatieK1 on January 16, 2025

    The hardcover cover of the copy I got from the library for a trial run is fragile and is fracturing already. And the bulk of the type is 8 pt, which is ridiculously small. This book is way too expensive to put up with these shortcomings. The ebook version, however, does not have these problems.

  • EmilyR on July 01, 2024

    There is an errata available : https://www.nicolalamb.com/updatesandrevisions

Notes about Recipes in this book

  • Marble cake with chocolate frosting

    • EmilyR on July 01, 2024

      per errata : should be 130g sour cream, 30g milk. Method: Sift together the flour, bicarbonate of soda and baking powder, then stir these into the butter/sugar. Finally, stir through the sour cream. Divide the batter in half, about 360g each, then stir the cocoa powder AND milk into one half.

  • Steamed plum buttermilk sponge

    • Nancy402 on February 08, 2025

      Really enjoyed this. It came nicely out of the bowl and looked gorgeous. Plums being out of season was a bit of a deterrent but you only need a couple of large plums. Having a warm pudding in the depths of winter is very comforting and this one is delicious.

  • Earl Grey scones

    • BachranBears on November 30, 2024

      Trusted her head note and made sure to adequately work the dough. Formed and chilled two days in advance for an easy Thanksgiving breakfast. Shockingly fluffy and delicious.

  • Brown butter banana cookies

    • Astrid5555 on February 03, 2025

      These are excellent, they contain everything I want in a cookie, oats, raisins and bananas and who doesn’t love brown butter?

  • Miso walnut double-thick chocolate-chip cookies

    • BachranBears on November 26, 2024

      Truly fantastic cookie. Made them half sized and they were still quite large and decadent. Can’t say enough good things.

    • louiseharvey on May 17, 2024

      I found that my dough spread a lot in the oven and think that, in hindsight, I should have chilled the balls of dough before baking. The author said that it didn't have an effect but perhaps it's dependent on the temperature in your house/kitchen. Mine ended up being "double wide" rather than double thick! That said, people were actually speechless when they tasted these cookies, they're absolutely delicious!!

  • Pickled pineapple pâte de fruit

    • EmilyR on July 01, 2024

      per errata : powdered pectin (avoid apple)

  • Baked lemon custard brûlée

    • EmilyR on July 01, 2024

      per errata : 125g lemon juice

    • bwhip on December 29, 2024

      Wonderful, we really enjoyed these. Super puckery, in just the right way. Pretty easy to prepare, just takes a bit of time to rest and chill. We’ll make these again.

  • Horchata tres leches

    • kwansicle on July 18, 2024

      Delicious, not too sweet and the sour cream whip really helps round it all out.

    • EmilyR on July 01, 2024

      per errata : Method: Cream of Tartar should be added with the meringue, not with the dry ingredients

  • Salted vanilla and pistachio layer cake with lemon syrup

    • Kattancock on January 03, 2025

      The fillings are so, so good. But I felt the buttercream overwhelmed the final cake.

  • Fancy rhubarb tart

    • kwansicle on July 18, 2024

      Quite tricky to get the rhubarb on top thin enough, but the tart is delicious without. One of the first pate sucree recipes I've used that doesn't shrink dramatically. Pretty sure the pistachio frangipane is supposed to be with one egg instead of two (was way too liquidy with two and checks out with the amounts of the base frangipane recipe).

  • Parmesan and tomato Linzer

    • EmilyR on July 01, 2024

      per errata : Ingredients list: Add 50g Black Olives, finely chopped Method: Step 6: For the dough, beat the butter until smooth, then add the sieved egg yolks, black olives and Parmesan cheese and mix until well combined. Finally, stir through the flour, salt and some black pepper until a dough forms.

  • Feta whipped cheesecake

    • EmilyR on July 01, 2024

      per errata : Add note about crust: You can sub for 400g Graham crackers/digestive biscuits but you will need 3x amount of butter

  • Croissants

    • EmilyR on July 01, 2024

      per errata : Croissant Roll Out Size: 26 x 36 not 20 x 36

  • Basic roasted fruit

    • EmilyR on July 01, 2024

      per errata : Method: Halve the fruit, mix with the sugar AND LIQUID, then add to the lined baking tray in a single layer.

  • Egg wash

    • EmilyR on July 01, 2024

      per errata : Whisk together UNTIL COMBINED, THEN LEAVE for at least 20 minutes before using so the eggs break down. This can be made 3 days in advance and kept in an airtight container in the fridge.

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  • ISBN 10 0593797124
  • ISBN 13 9780593797129
  • Published Nov 12 2024
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Nicola Lamb is the go-to person for all your baking questions and cravings. In her essential new baking bible, SIFT, she takes the fear out of failure and offers up an inspiring collection of over 100 delicious bakes.

In the first half of the book, Nicola breaks down the science of key elements and techniques with infectious enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence – you'll never again wonder why your custard has curdled, why your sponge didn't rise or why your panna cotta didn't set.

Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include:

Bake in an afternoon: Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel Mandarins Bake in a day: Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted Grapes Bake in a weekend: Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux

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