Siftbegins 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!
The Details:
352 pages
Hardcover
100 recipes
The Author:
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.
