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About the Author
Nicola Lamb is a recipe developer, consultant and pastry chef based in London. She trained in some of London and New York's top bakeries, including Dominique Ansel, Ottolenghi, Happy Endings, and Little Bread Pedlar. She is the author of ‘Kitchen Projects’, a top food and drink newsletter on Substack, praised as an ‘incredible resource’ by the Observer. This weekly newsletter delves deep into the world of pastry, exploring everything from beignets and focaccia, to sorbet and cheesecake – and has over 42,000 dedicated readers.
Nicola's recipes and writing have been featured in Serious Eats, the Guardian, Olive Magazine, Vogue, and ES Magazine. She continues to host sell-out pastry parties with her pop-up bakery, lark! and has collaborated with notable names like Verena Lochmuller of Ottolenghi Test Kitchen, Toklas Bakery, Soft & Swirly, and Kossoffs, among others.
You can follow Nicola on Instagram @nicolaalamb
Review:
4.8 out of 5
96.67% of customers are satisfied
5.0 out of 5 stars A fabulous baking book
I love all Nicola Lamb’s recipes, in her Kitchen Projects newsletter and in this beautiful book. They’re clear, inventive and most importantly delicious, and they always work! I love all the testing of different variables she does and the scientific explanations- the front section of the book is the technical section which explains the hows and whys, and is an interesting read as well as a great reference resource. I’m a sucker for new cookbooks but this is already one of my favourites and some recipes are already on repeat. Wonderful.
5.0 out of 5 stars Baking bible
This is not just a recipe book, it's a treasure trove. As a bit of a nerd, the first section of the book with how and why techniques and ingredients work (sugar, yeast, etc) really appeals. The writing is clear and factual but is backed up by helpful diagrams that are also beautiful! The second half of the book is recipes, split into chapters by how long each recipe takes, eg an afternoon or a weekend, or by basic recipes you need in your toolkit. This is a book to be used - you'll want some post-its to flag your pages as there is some flicking back and forth, for example with the rhubarb tart above I needed one page for the tart shell, another for frangipane, etc. I think this is an advantage because although the recipes are accessible for beginners, it means us middling bakers can mix-and-match and customise recipes to suit our tastes.The thing about Nicola's recipes (if you don't subscribe to her newsletter Kitchen Projects, you should), is that they always, always work. I'm never worried about trying one of her recipes before an event because I know it'll work. No need for a practice!
5.0 out of 5 stars The BEST baking book💖
I have bought recipe books in the past- however when receiving I always felt disheartened and that they were either too complex or too simple/done before.This is the perfect middle ground. I found Nicola on Substack and fell in love with her recipes. They simply JUST WORK. I love the sheer amount of knowledge, science and love that has been put into the book. The organisation of the book is impeccable, so many unique pages and ideas. Every single recipe appeals to me and with the amount of explaining I feel determined to nail them,which is not usually the case.My first bake I've made is the Brown butter banana cookies- I had an overripe banana and thought to try this first recipe, I'm really not a banana fan (the odd few which hates banana bread) in baked goods- however these tasted so so delicious. Honestly I can't wait to bake every single recipe in the book. Thank you Nicola💖😊😊🍪
5.0 out of 5 stars Each page IS a masterclass in better baking!
I've been an avid follower of Nicola Lamb since the early days of her newsletter, Kitchen Projects. Her book feels like a natural extension of that brilliance, seamlessly translating her engaging writing style from newsletter to print.The recipes are, as expected, mouthwatering and designed to both educate and inspire. Nicola achieves this beautifully. The book is enhanced by illustrative images that help visualize concepts, making it very user-friendly. Additionally, the inclusion of a timeline and references to the techniques used in each recipe helps us connect the dots between baking theory and practical application.I can't wait (!!) to dive into these recipes!! This is going to be THE baking book of 2024!
5.0 out of 5 stars Amazing book
Wow, what an amazing book this is. I am not particularly good at baking, and am a recipe following cook at best, but love this book. The first part, about a third of the book, is educational and incorporates food science, and is reminiscent of Kenji's Food Lab (also amazing) and a really interesting and useful read. I have since looked at Nicola's website which goes into even more detail! The remainder is recipes, of which I want to try most of them. So far I have only tried the lemon meringue tart. As you will see from the pic, this wouldn't grace any fine dining restaurant through my clumsy ability, but this was the first time using pastry rings and even making a Swiss meringue - and it still tasted amazing. Yes there is room for personal improvement but this is what this book does so well, it makes you want to learn and improve and is encouraging at the same time. I love the timelines, which accurately suggests how long things will take, which I wish more people would do. I already consider this to be one of my most important owned cook books and couldn't be happier with it.
5.0 out of 5 stars My new baking bible
From the baker in the family: This baking book is a must have for any aspiring baker or seasoned professional. The first part of the book covers baking science, followed by base recipes then various bakes categorized by project length. It’s beautifully written and photographed, with tips and explanations to ensure success. I just finished baking the salted double-chocolate shortbread and loved the deep chocolate flavor and sandy texture. Absolutely delicious!
5.0 out of 5 stars Inventive, instructive and delicious! Best baking book I have seen.
I’ve been following Nicola for years and love her way of thinking, breaking down recipes and exploring each element, looking for ways to adapt and improve (eg baking 25 sponge cakes to explore the effect of ingredients and ratios!). Her recipes are interesting, tasty and really really work. If you want to follow a recipe and make something incredible then this should be your bible, and if you want to understand ‘why’ as well as ‘how’ this book can help you be a better baker. For me there are comparisons to be made with McGee’s ‘On Food And Cooking’ and there is no higher praise.
5.0 out of 5 stars Excellent well researched recipes that give you confidence and freedom
I LOVE this book. Clear on the ‘why’ as well as the ‘what’ - its not just full of great recipe (though it 100% is!) but Nicola also shares her understanding of why recipes work as they do, so you can follow her’s or innovate with confidence.Everything iced made fromIt so far has been a standout success - completely delicious.
Einmalig!
Fantastische Hintergrundinfo und tolle Rezepte, tw. recht anspruchsvoll. Absolut gelingsicher!
Baking master class between two covers
Nicola Lamb takes you on a learning journey that provides important knowledge about the basic ingredients as well as practical hints and tips that will help you create the most incredible bakes. One of the best ‘baking’ books I have ever owned.
Nicola is such an incredible talented chef
Nicola’s knowledge about baking is amazing and she is incredibly generous about sharing everything. Her recipes are perfection. And I can’t believe we have access to so much gorgeous information in this book. Buy it! You won’t be able to stop baking from it.
Nicely written cookbook, with lots of explanations but recipes aren’t fullproof
The explanations are nicely written and very informative, and many of the recipes are very innovative. However, having tried now many of the recipes in the book I find myself puzzled as many of the recipes really just don’t work.I am an experienced cook and also have lots of experience baking, and I have never faced some of the problems I have faced with some of the recipes. For instance the swiss meringue and mousseline cream , made multiple times in the past and had never the issues i had here. One of my biggest failures was the simple brown butter banana cookies. On the other hand I had no problems with the brioche, steamed sponge, victoria sponge or horchata.I almost wonder if the recipes were never pressure tested in home kitchens by home cooks. I know Stella Parks did this for Bravetart and I have never failed with any of the recipes in that book.I am still going through the recipes, as so many sound incredible and have challenging techniques I would like to be able to master, but I would definitely warn this book will cause some pain in the kitchen, even for experienced cooks.
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Product origin: United Kingdom
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