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Sift: The Elements of Great Baking

by Nicola Lamb
Save 26% Save 26%
Current price ₹2,596.00
Original price ₹3,515.00
Original price ₹3,515.00
Original price ₹3,515.00
(-26%)
₹2,596.00
Current price ₹2,596.00

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Book cover type: Hardcover
  • ISBN13: 9780593797129
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Clarkson Potter Publishers
  • Publisher Imprint: Clarkson Potter Publishers
  • Publication Date:
  • Pages: 352
  • Original Price: USD 36.99
  • Language: English
  • Edition: N/A
  • Item Weight: 1316 grams
  • BISAC Subject(s): Methods / Baking, Courses & Dishes / Desserts, and Courses & Dishes / Pastry

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.

Nicola Lamb is a 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.

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