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

I have been baking a lot during the pandemic and this is my favorite cookbook. What distinguished this book for me was:1. I can actually use it to bake on a regular basis - recipes and breads are those that I want to make weekly, not just special occasions2. Recipes are elevated above what’s available online - everything I’ve made so far has turned out better than what I previously tried to make from online blogs/cooking sites3. Well constructed book with thoughtful writing and instructions - besides the typos, I enjoy the writing style and depth of detailSome of the recipes I’ve made areChocolate babka - so delicious I’ve made it 3 times. heavy on butter/chocolate but worth the calories. I think it’s fine without the glazeChallah - the long rise times definitely make a difference. Lightest challah bread I’ve madeCroissant - The croissant dough is heavier and richer than other croissant doughs I’ve made in the past, using bread flour and higher butter ratio. I like it, it gives the pastry a firm texture but might not be to everyone’s likingHave also tried some others (pain au raisin, chocolate shortbread, oatmeal cookies) and plan to bake my way through the book!

This book is lovely and is full of photographs but the best part is that the tricky sorts of recipes have step by step photos and written directions that make it seem like anyone could make these recipes. I'm about ready to try out the croissant recipe. I've always wanted to make them but never felt confident enough in the process.I did bake the Ricotta Chocolate Chip Pound Cake and it is fantastic. I read another review here that stated that there was too much batter for the recommended pan size but I did not find that to be true. I measured my pan to be sure I had the right size and it turned out great. It barely lasted for 2 days as we snuck pieces as we walked by the counter. It's that good.I look forward to trying lots of other recipes in this book and am very happy I made this impulse purchase.

I have been a baker for 62 of my 72 years. I am known as an excellent baker by others. However, I would rate myself as a very good baker who never stops learning. I have bought and read well in excess of a hundred books on baking ranging from Maida Heatter, Julia Child, Martha Stewart, Rose Bernbaum, Stella Parks, Tartine Bakery, Yotam Ottolenghi, Dorie Greenspan, Ina Garten, Joann Chang, Food 52, Zoe Francois, and numerous others. Not to mention the authors of Classic German Baking, Life Cookbooks, Betty Crocker, Cooks Illustrated, Betty Crocker, Joy of Cooking, and a plethora of others. I have paid for and watched several Master Class type video’s from many of the baker’s mentioned above as well as You Tube and Instagram stars such as Bruno Albouze and Thida Bevington and many, many others. I have learned valuable tips and techniques from each of these baking stars. All said, Melissa Weller’s Gorgeous Book “ A Good Bake” is an UNDERSTATEMENT! ! In the heat of a Florida summer ( yes, it is Here already) I am tempted to take on laminating dough again, but her section on pie’s - especially blind baking is a GAME CHANGER! I had promised myself not to purchase another baking book, but after reading a review of her book, I decided to purchase it. I am beyond thrilled that I did and my fruit and custard pie consumer’s will be smiling from ear to ear this summer! Thank you Ms.Weller! I plan to use your recipes, tips, and stellar advise and life experience very often in the next year and beyond. Trust me, this is ALSO A MUST OWN for ANY Novice or New Baker! If only I had been given this book 62 years ago! Stella Parks recipe for Marshmallow Meringue that Does NOT weep or shrink was beyond life changing and this book hits all of those same notes with me!

A really inspiring cookbook. Most of the recipes are small projects, but the writing and instructions make it possible to break up the components into a few days or a baking project to tackle during a weekend. As others have mentioned, a few recipes do require a sourdough starter. I wouldn’t let that be a deterrent though. The babka recipes are delicious. The sticky buns - the book is worth it for those alone. I used to always make pie crusts in a food processor, but I may be a convert to the stand mixer. The Swiss chard tart was unexpectedly really good. I wasn’t blown away by the croissant recipe. That’s been the only one that’s been sort of “meh” for me. There may be a few small typos throughout but that seems to be pretty common these days especially in a world where most home cooks don’t weigh ingredients and most professionals do.

I loved the the accurate, precise and detailed instructions in every recipe I tried. The results turned out beautifully. Everything I made from this book was unbelievably delicious. The detailed backbround information was very instructive. The authors background as a scientist really shows in the the accuracy of the recipes. This is one of the best baking books out there. Contrary to some of the other reviews, I have not yet come across any errors. If the recipes are followed precisely, the results turn out amazingly well.

I’m Not.a Baker! However,after reading and seeing recipes I’m challenged, and trying ! I was Absolutely enthralled by this bsking “book .” It is beautifully written, illustrated, an a wonderful how too on the ART of Baking once you

it's beautiful and thorough and so wonderful to learn and bake from

I wanted to buy this cookbook for awhile and finally bought it over the holidays. I love the fact that I can choose a complex recipe with steps to improve my baking skills, or make a simple and delicious quick bread or cookie recipe. The flaxseed muffins were surprisingly good given that they have only healthy ingredients except for sugar. Highly recommend!

Cuando ves el título y la descripción del libro parece que será uno de esos textos obligatorios en la biblioteca de los panaderos y pasteleros entusiastas; sin embargo, pasada la introducción, el aspecto científico se pierde. Continuas leyendo con la esperanza de que las recetas contengan mas información bruta y concisa sobre el funcionamiento de los ingredientes, pero mas allá de pequeñas notas informativas, el libro se reduce a ser otro recetario cualquiera con imágenes espectaculares y, eso si, recetas muy meticulosas que aun que están bien explicadas no compensan la falta de información técnica y científica con la que pretende atraparte el título.Si estas a punto de comprarlo por la necesidad de entender mas a fondo la cocina de horno, ahórrate la molestia y mejor busca estas recomendaciones: Bread Science de Emily Buehler o La Ciencia de La Pastelería de Dario Bressanini.

good recipes - very technical if thats what you enjoy

Looking forward to February when I can start baking again.Holidays too well stocked, and there are "leftovers" to eat.

I liked alot about this book, but it misses the mark overall because of a few things:Some recipes are missing ingredientsI can't imagine maintaining a sourdough starter using those measurements, a true waste of flour with the discardPictures of all the recipes would be nice vs random shots of flour being tossed in the air or duplicate shots that add nothing informativeThe instructions are good if you are experiencedThe 'masterclass' sections fall shortFind whole wheat pastry flour before you even crack it openNot much in terms of science info on how ingredients work, if you are advertising as science I kind of expect it to be front and centre.I can do with less chitchat about the kids cakes thing on almost every cake recipe. It made me not want to make the cake when I thought well gee its for a kids birthday party...I liked the recipes I tried but am an experienced baker, so could trouble shoot when needed. It's an interesting mix of recipes. Someone mentioned that the book needs better editing and I 100% agree.

Some recipes do not have the correct measurements. This is a baking book! Do they not have proof reading???