Notes about Recipes in this book

• Croissants

  • twoyolks on February 17, 2021

    I thought the croissants were good but not outstanding. They got a little bit burnt on the bottom and that gave them a slight bitter flavor. The lamination wasn't too difficult. The biggest issue I had was rolling them dough out to a consistent thickness. This led to some normally sized croissants and some very small croissants.

• Black pepper pain de mie

  • Jenny on May 17, 2020

    This bread is very easy to make and absolutely delicious. I made it by putting all the ingredients into the dough cycle of a bread machine. Then oiling a Pullman pan and putting the dough in there to rise to about 1 inch over the top of the pan. I didn't wrap the bread in foil or use the lid - but baked at 400 for 30 minutes, then tented with foil to prevent further browning. Perfection.

• Croutons with spirulina

  • mjes on September 12, 2021

    These croutons are a marvelous addition to salad greens in a seafood salad. They reinforce the sea taste in a surprising way.

• Sweet corn brioche

  • AlineLorieri on December 25, 2020

    This is absolutely delicious! Mine although delicious came out a bit too crumbly for my taste, I'd use baker's flour next time instead of plain flour as it contains more gluten, therefore will hold the texture a little better. Made it for a picnic and not one crumb returned home, it was definitely a hit!

• Food52

  Even if you don't think of yourself as a breadmaker, this book will patiently walk you through tried-and-true basics; if you already regularly bake at home, this book will inspire you...

  Full review