In Person Author Talk and Demo: Nicola Lamb, Sift

Book Larder is delighted to welcome Nicola Lamb to celebrate her debut book, Sift: The Elements of Great Baking! Nicola will be demoing a recipe, Q&A, and book signing here at the shop on the book's US release day Tuesday, November 12th at 6:30pm. 

Reservations are non-refundable and include a signed copy of the $36.99 book. Applicable sales tax and a $0.75 transaction fee are also included. Can't attend but still want a signed book? Order here for shipping or in-store pickup.

About the book: An essential guide to baking that takes away the fear of baking failure by combining easy-to-follow, science-based advice with 100 reliable and delicious recipes for both novices and more experienced bakers--from a renowned pastry chef. Sift begins with the foundational ingredients that underpin great bakes--flour, sugar, eggs, fat--before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. The recipes that follow are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to such as Clementine Crème Fraiche Ice Cream Cake.

Nicola Lamb is a pastry chef who trained in top New York and London bakeries, including Dominique Ansel, Ottolenghi, and Little Bread Pedlar. She is also a food writer and recipe developer with a top food & drink publication on Substack, whose work has been featured in The Sunday Times, the Financial Times, the Guardian, Vogue, and Olive magazine. She lives in London.