Six weeks til SIFT North America
I'm coming on a US Book Tour on tour + look inside the book!
In just six weeks, my book SIFT: The Elements of Great Baking will be released in North America. Across 350 pages, I guide you through the fundamentals of baking and pastry through in-depth reference sections and well over 100 tried & tested recipes.
Not only will it be arriving just in time for the festive season - hello thanksgiving, hello christmas, hello hanukkah, hello general wintertime jolliness - it is wearing a brand new outfit and, may I just say, I am really feeling the pink:
Like the UK version - which is out now! - North American SIFT has been blessed with an amazing team who have put a lot of energy and love into the book. From my brilliant editorial, marketing & PR team (Susan, Andrea and Jina, you rock!) to Maria Zizka, the official ‘americanizer’ of SIFT and author of many gorgeous books (including the recently released ‘The Hostess Handbook’), I’m so excited that it is going to be arriving on your doorstep so soon!Â
So what’s different in this edition?
Of course, the COVER, but importantly for my North American readers, thanks to Maria, you won’t have to flip between °C and °F. Crucially, the recipes have been tested - and adjusted - with US ingredients and measurements (though don’t worry the grams are still there) which means you are in such good hands with this book. I also love that it is coming out in Autumn/Winter rather than Spring - all the cosy recipes will get the spotlight. Steamed buttermilk plum pudding (pg.155)? Orchard Turnovers (pg 211)? French Toast Cinnamon Buns (pg 254)? It’s your time to shine!
Thank you so much to everyone who has pre-ordered a copy. Pre-ordering is the absolute best way to get your hands on SIFT - it will arrive on the day it’s published and you’re guaranteed to get the best price for it. What’s not to love?Â
Also, to be real - pre-orders are so helpful for authors like me! The more pre-orders a book gets, the more excited retailers get about it, too. So, if you’re able, click the button and get a copy! AND, if you’re reading this in Australia or the UK, you can click that link and have a copy in your hands by tomorrow!
SIFT ON TOUR: US EDITION
This leads me onto some very exciting news… I am coming to the US on a book tour this November. I can’t believe this is real, but I am so thrilled to announce that I’ll be coming to five cities in November: Seattle, San Francisco, Los Angeles, New York and Minneapolis!
I’m SO excited to be making the most of the city hopping and hope to do a few special collaborations, too. I’ll also let you know who my conversation partners are soon, too.
Tickets for all the events are on sale now:
12th November, Seattle - Book Larder - book talk/demo. Tickets
14th November, San Francisco - Omnivore Books - Book Talk. Details
17th November, Los Angeles - Now Serving - Book Talk. Tickets
19th November, NYC Archestratus Books + Food - Book talk with Natasha Pickowicz - Tickets
21st November, Minneapolis - Bellecour at Cooks of Crocus Hill - Baking masterclass (includes copy of the book) - Tickets
There are a couple of spots that I haven’t been able to fit into this tour (it’s just too dang close to Thanksgiving in the US, which makes things tricky!) but I promise to come back early next year for them. Already planning it so will let you know soon!
SIFT: A look inside
With the release of SIFT in North America, it’s the perfect time for me to give you a little tour inside the book. Whether you’re reading this in Tennessee, Melbourne, Amsterdam, or down the road from me in North London, HELLO! Let me introduce (or reintroduce you!) to my book. I’m so proud of it, and hope you’ll add it to your collection, too.Â
Sooo.. what is it?
When I wrote SIFT, my goal was to write the book that I wish I’d had during my pastry journey! From the times I’d be scouring the internet for trustworthy recipes at 18, hoping to bake something tasty for my colleagues, or when I was starting my first professional kitchen job at 23 and wishing I knew a bit more about ‘why’ things were happening, to being in jobs trying to find time to develop recipes but not knowing the levers to pull, I’ve packed as much useful information as possible into the book.Â
How it’s laid out
SIFT is two books in one. The first half is a FUN (yes, capital letters FUN) deep dive into the technical side of baking, with in depth sections on Flour, Eggs, Sugar and Fat, as well as  Texture, Colour, How Things Rise & a Technical Overview.
The second half of the book is packed with recipes with stunning photography by Sam A Harris and styling by Holly Cochrane. Everything in the book has been specifically designed to be buildable, depending on your mood and confidence level.
The recipes are organised by how long they take to make - an afternoon, a day, or a weekend. That way, you can dip in, depending on what suits you best: From learning how to make croissants at home, to cookies that can be made in 20 minutes, this is a book for everyone. Every recipe has a timeline, too, so you’ll never be caught out by a pesky ‘now chill overnight’ - I’ve been there, and it ain’t pretty.
And because it’s always good to know why something happens when we bake, all of the recipes have the techniques you use in them meaning you’ll be able to notice how lots of different bakes are connected. That festive bun (pg.179) that uses starch gelatinisation? Oh, that’s the same process that happens when we make the choux for the crullers (pg. 221). I wanted this book to feel like a giant investigations board all connected with string so you can really build confidence in baking and see how it’s all linked.
A taste of SIFTÂ
I’ve shared a two recipes from SIFT exclusively here on Kitchen Projects, so if you can’t wait for your copy to arrive, give these a go:
Secret Chocolate Cake: This ultra-rich, two-textured cake has a secret. What is it? Well, let me tell you: the fudgy cake and mousse layer is made out of the same mix. One half of the mixture is baked, whilst the other is simply poured on top and left to set into a mousse. This recipe is based on a Gateau Marcel and is a bit of ‘2-for-1’ magic. Nestled in between the layers are Sauternes-soaked raisins, though you could swap these for brandied cherries or whatever might take your fancy. Finish it off with a thick dusting of bitter cocoa powder and you have, in my opinion, the ultimate chocolate dessert.
Choconut Tart: This is my no bake dream tart: Rich, darkly toasted salted coconut flakes coated in chocolate for the crust, with silky milk chocolate cremeux on top, finished with a grating of very dark chocolate. It’s one of my favourite recipes in the book!
Tiramisu Buns: OK, actually - this recipe is INSPIRED by my tiramichoux tower which is in SIFT. I made these as a collaboration with The Angel Bakery x Hard Lines Coffee in Wales a few weeks ago, and they are SO good.Â
Super soft mocha brioche, brown butter coffee sauce, a Hard Lines espresso soaked handmade ladyfinger, mascarpone custard and a dusting of bitter cocoa powder. Definitely one of the most delicious things I’ve ever made! Basically, it’s a portable tiramisu. AND KP+ subscribers get a 20% discount code for hard lines, what’s not to love?
If we have the UK version already should we also pick up the US version? Are the recipes the same?
Super excited you are visiting Seattle on your book tour !! I already secured my spot at the Book Larder. Happy to recommend my fav Seattle bakeries while you are here too!