My cookbooks
Very Good Bread, is my second cookbook, and it was published in November 2024. I share my best recipes and everything I know about bread in this book from my years working as head baker at some of the country’s most celebrated restaurants. I’ve done my best to pack it full with information to take your breadmaking skills to the next level - regardless of what level you are at! Very Good Bread is available everywhere books are sold.
A Good Bake is my first cookbook, and it is a baking bible with sweet and savory baked goods that anyone can master.
Here is praise for A Good Bake:
““Melissa is one of the country’s most respected pastry chefs - and the ideal combination of scientist, professional baker, and home cook.” -The New York Times
“In certain culinary circles (really good ones, where the cake is always terrific), Melissa Weller’s name is uttered only in tones of the greatest reverence. Weller is a savant of doughs and batters - she created the baking and pastry programs at multiple restaurants known almost entirely for their baking and pastry … All you need to do is follow the instructions to the letter and you’ll be rewarded with some of the most exquisite baked goods of your life.” - The New Yorker
“This highly creative dough engineer is worth following through each exacting step..” - The New York Times Book Review
“Behind the comforting sweets is a mind of science… Exceptional.” - Los Angeles Times
“James Beard Award nominee Melissa Weller is responsible for some of the most exquisite babka, bagels, sticky buns, and other American treats in New York … The results-from pillowy khachapuri oozing with cheese to simple crackle-topped chocolate cookies-speak for themselves.” - San Francisco Chronicle