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 DorieSift 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 DanishGorgeous 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.
