SIFT: The Food Book of the Year – Times & Sunday Times

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!

This is a really, really good cookbook, a treasure for any self-respecting baking lover wanting to take their skill to the next level, and an excellent gift too. Nicola's love for baking is very clear and her way of explaining things and structuring recipes, has inspired me with all sorts of my own "what if I tried that instead" ideas, something that has otherwise only happened with Jamie Oliver. High-quality print, design and cover. Truly beautiful recipes. A pleasure to read.

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💖😊😊🍪

The best baking book I’ve ever bought. Interesting recipies that are different to other books and that tap into new flavour trends. Clear instructions and insightful science. I also like how the preparation timings are broken down for each recipe (helpful for someone like me with 2 small children running around!). So far I’ve made the chocolate cake and olive oil cake and both were the best cakes I’ve ever made. Utterly delicious! Highly recommend this book and can’t wait to try all of the recipes over time.

Half the book is theory which is very helpful and well explained although there’s no shortage of amazing recipes. Honestly no other book has compared from the explanations and recipe options to the end results. As a novice I can’t believe some of the pastries, cakes and bakes I’ve managed to create - I think this book alone has gotten me into baking, and was a source of calming relief during early months of some difficult evenings as a new mum. I’ve bought other books since and just don’t taste as good or are very fussy. I’m keeping it in mind to buy for any friends in future. P.S the ultimate chocolate cake was incredible! feels like a lifetime achievement that I managed to make such a thing

I bought this book as a present for someone and they really think it's wonderful also very educational about baking

This is a very good book. Although it goes into the science of baking, and how and why things work (or don't work) it's written in a 'non-sciency' way and is engaging and interesting. The recipe section is also very good, but some of the recipes are quite complicated and perhaps best suited to bakers with some experience. The recipes refer to using a stand mixer and the different attachments, so if you don't have one you are going to have to work out how to achieve the desired result with a hand-held one, or even by hand. All the egg measurements are by weight, which can be tricky - getting (say) 100 grams of egg out of a larger amount is not easy. All in all though a good book, and a lot of things are clearer to me now!

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!