User menu

Shopping cart

0 Items $0.00

 Thank you for shopping online! Due to overwhelming support, orders may take 72 hours+ to process. Your patience is appreciated. 

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

Staff Pick Badge
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook Cover Image
On Our Shelves Now
7 on hand, as of Nov 27 6:01am

Staff Reviews

From our Fall Cookbook Potluck (read more about it here): Jae says A Good Bake is perfect for anyone who has dived headfirst into baking during the shutdown. With its straightforward tutorials on making the croissants, tarts, and pie crusts of your dreams, this beautiful book includes step-by-step photographs and carefully detailed recipes. Melissa Weller is one of the most acclaimed bakers in the country and her book is one you will use for years to come.

— Jae


From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.

"A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie 

Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement.
In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to 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, of course . . . all written and tested for even the most novice home baker to re-create.
With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

About the Author

MELISSA WELLER received a James Beard Award nomination for Outstanding Baker in 2016. A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Café in Philadelphia. She lives in Brooklyn.
CAROLYNN CARREÑO is a James Beard award-winning journalist, the author of the cookbook Bowls of Plenty, and the co-author of thirteen cookbooks. She lives in San Diego and Mexico City.

Praise For…

"A Good Bake is a very good combination: Baking science all of us can understand and a splendid collection of recipes. Weller, who is rightly famous for her breads, yeast pastries (the best kouign amman ever) and cookies, generously shares all her signature recipes with instructions that are clear, detailed and smart. There’s something to learn and something to savor on each page. A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie 

"Melissa Weller worked as a chemical engineer for a decade. Now she is one of the country’s most respected pastry chefs — and the ideal combination of scientist, professional baker and home cook to produce A Good Bake, a magnetic book written with Carolynn Carreño. She has worked out how to make the top of a sugar cookie extra-crackly (bake the dough when it’s warm), how to make toppings stay on focaccia (spread whipped cream over the surface) and how to make whole-wheat sandwich bread with a soft, light crumb (it involves butter). The book has thoughtful recipes for basics like chocolate chunk cookies. But the point here is her detailed guidance on sourdough breads, lattice crusts and projects like stollen, danish and babka." —Julia Moskin, The New York Times ("The 14 Best Cookbooks of Fall 2020")

"Weller, a chemical engineer-cum-baker who worked at Babbo and Per Se before opening Sadelle’s in New York City, takes a scientific approach in this tight collection of intriguing recipes. A clever format separates tips and instructions with various font colors in running subheads along the left margin, making recipes exceptionally accessible . . . Numerous master class and tutorial sections transform this from a cookbook with excellent recipes into a series of baking lessons . . . Each chapter includes recipes both traditional and experimental . . . This will thrill home bakers who want to bake like the pros." Publishers Weekly, Starred Review 

“Rest assured that any recipe you try from A GOOD BAKE will be a smashing success, as Melissa Weller has provided the most detailed and clear steps to recreate her masterpieces. Her secret weapon: she was trained as a scientist -- a chemical engineer -- whose principal is perfection. Brilliant!” —Nancy Silverton, author of Chi Spacca

“For science-obsessed bakers, this comprehensive baking book written by chemical engineer-turned-James Beard-nominated baker Melissa Weller is the ultimate gift.” —Lynn Andriani, (“Holiday Gifts Home Bakers Will Love”)

“The first time I had one of Melissa Weller’s bagels at High Street on Hudson, I was absolutely floored. I’m not the most confident baker, which is why I’m especially thrilled to make my way through Weller’s carefully constructed only-what-you-need-to-know recipes for pies, cakes, cookies, and more. It’s a hefty volume—nearly 500 pages—which is good, because I’ll have a lot of time on my hands this fall and winter.” Food & Wine Magazine

"Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science . . . If you’re a quarantine baker who’s mastered sourdough and is ready for the next challenge, consider Weller’s takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns."  Eater 

"The former chemical engineer gets into the science of baking with extremely detailed recipes and technique tutorials. And fans of her chocolate babka and salted caramel sticky buns will be delighted to find the recipes for those treats within." —Stained Page News

"Rarely do you come across a baking book that’s as rigorous as it is encouraging with exhaustive, clearly written instructions. Each recipe is broken out into steps on the left, often with little helpful hints to set you up for success . . . In a three-page recipe for soft pretzels, Weller starts with a “get prepared” section before moving into more than five-hundred words on shaping those pretzels. Is that overkill? Not if you want to make stellar baked goods, regardless of your starting skill level. (I’m a mediocre baker, and even I am sure I would nail any recipe in this book.)." —Lauren Joseph, Epicurious 

"[Weller] gives you not just recipes, but the tools to think critically and help your own creativity as a baker." —Jeremy Repanich, Robb Report

Product Details
ISBN: 9781524733438
ISBN-10: 1524733431
Publisher: Knopf
Publication Date: November 17th, 2020
Pages: 496
ABA Admin Product Details
Data Source: ONIX
Created At: 1/26/2020 02:02pm
Last Updated At: 11/27/2020 05:46pm
Make a donation to our Holiday Book Drive: