Strong baking science, thoroughly and accessibly explained and put into practice with recipes for classic base elements and imaginative applications of smart ideas. An experienced baker who has worked in leading kitchen in London and New York, Nicola Lamb writes with a confidence-inspiring voice. She knows when understanding how ingredients behave solves all kinds of problems, and also when you have to rely on intuition honed through experience. To make the most of Sift, you’ll want to patiently explore the first 100 or so pages of the book, which address ingredients and processes, from starch gelatinization and sugar swaps to ingredients which may toughen, tenderize, or thicken doughs and batters. Fifteen base recipes for the likes of puff pastries, genoise sponge, and brioche follow, and then you’re off to the races creating treats such as: Ricotta, marmalade, and hazelnut chocolate chip cake Tomato and fennel tarte tatin Flaky cheese and pickle scones Milk bread green onion babka Fruity marshmallows Pickled pineapple pâte de fruit A strong choice for bakers who love to experiment. Hardcover. Color photographs throughout.
