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Nicola Lamb is a pastry chef in London and writes the Kitchen Projects newsletter, one of the most widely read of its kind. This is her first book and it grew out of that work, meaning several years of tests carried out in public.
She treats the components of baking as variables. Flour, fat, sugar, eggs, raising agents and heat each get their own section in which she explains exactly what they do, and only then do the bakes begin.
One example of what that gives you. Butter does two completely opposite things depending on how it is used. Cold and in pieces, it creates layers and gives flakiness; soft and beaten, it traps air and produces a tender cake. The same ingredient, the opposite result, and once you understand why, you can troubleshoot a recipe instead of simply following it.
More than 100 bakes, but it is the reasoning between them that makes the book. The Times named it Food Book of the Year. It is the only modern baking book that works equally well for a beginner and for someone already working in a bakery.
Format: Hardback
Number of pages: 352
Language: English
First published: 2024
