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A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home
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Load image into Gallery viewer, A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home
Load image into Gallery viewer, A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home
Load image into Gallery viewer, A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home


Melissa Weller
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A Good Bake is an unparalleled resource for serious bakers.

Melissa Weller, whose career has included stints at some of America’s leading restaurants and bakeries, offers detailed, model recipes for savory and sweet items. She includes a 10-page tutorial on making puff pastry, followed by 12 pages on kouign aman. The savory bread chapter ranges from hot dog buns and a sourdough brioche to a whole wheat pain au lait Pullman loaf. There are quick breads and cookies, creative layer cakes, pies and tarts, and even a chapter on fried doughs for when nothing will hit the spot like a churro.

A Good Bake speaks to those who want to understand why they’ve been instructed to fold dough a certain way, or to add fat at a particular time. Its core assumption is that you’re in the kitchen to bake well, not to get the job done quickly. And it rewards that attitude with precision and imagination.

Hardcover. Color photographs throughout.

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