You are viewing your 1 free article this month. Login to read more articles.
Ebury Press dishes up Lamb's 'future classic' baking book
Ebury Press has dished up Sift, the "long-awaited" baking book from pastry chef and Substack "sensation" Nicola Lamb.
World all-language rights were acquired by editor Nell Warner from Emily Sweet at Aevitas Creative Management. The book will be publishing in spring 2024.
"From the first moment I came across Nicola’s Substack I knew that she would be the person to write the baking book we all need," said Sweet. "Her forensic levels of research and experimentation combined with her enabling and encouraging approach bring something uniquely special to the world of baking books. Both fresh and timeless, Sift has all the makings of a future classic."
Lamb has become "the go-to person" for baking questions and craving with her Substack newsletter "Kitchen Projects", the publisher said. Sift is the "definitive" guide to baking with over 100 "exciting" baking recipes which are divided into bakes to make in an afternoon, a day and a weekend from roasted strawberry Victoria sponge, miso double-thick chocolate chip cookies to mocha passionfruit opera cake and St Honoré cherry danishes. The baking book also contains "beautiful" illustrations and diagrams.
Lamb said: "Learning the ‘why’ of baking has always given me confidence in the kitchen. Whether it’s understanding the anatomy of our go-to ingredients or knowing what to do when things go wrong, it has been a huge part of my own baking journey. In Sift, I’m very happy to be able to pass on some of the knowledge I’ve gained along the way and cheer you on from the side-lines as you make gooey cookies, tender buns, fancy tarts and even croissants (yes – we’ve got this!)
"I’m happy to teach the fundamental principles and techniques that underpin great baking. It’s an honour to share this book with the world."
Warner added: "Nicola really is a breath of fresh air in the baking space. Not only is she an incredibly talented baker who can conjure up truly innovative flavour combinations, she is a brilliant writer with an innate ability to communicate the complexities of baking with joy and panache. Every baker should have this book in their kitchen."
