A chemical engineer before she became a baker, Melissa Weller can explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies), as well as Salted Caramel Sticky Buns. Impeccably photographed and organized, this book also features Weller's tips on working with yeast, sourdough starters, and laminating dough.
"Baking science all of us can understand and a splendid collection of recipes…. There's something to learn and something to savor on each page."—Dorie Greenspan