Notes about Recipes in this book

• Sweet whole wheat (Hamilton buns)

  • sdutton on February 03, 2019

    These are excellent sandwich buns. The recipe portions dough into 70-75 gram portions to make a dozen buns. We prefer portioning the dough into 100-ish gram portions for 10 larger buns.

• Whole wheat pita bread

  • kkmatti on August 12, 2021

    I made this without the optional biga and it was rather dry and tasteless. There is also a typo in the recipe - it calls for dividing the dough into 8 equal pieces - about 60 grams. 60 grams will get you closer to 12 equal pieces and will be far too small. Next time will ignore the weight measurement and will add the biga.

• Bran and blackberry muffins (Tortino di crusca)

  • bwhip on December 12, 2020

    These were outstanding. Perfect texture, not too sweet, great flavor. I made six large muffins, with the oven at 400. I also toasted the bran before adding to the flour, which I’ve found enhances the flavor nicely. These will be my go-to in the future for bran/berry muffins.

• Banana chocolate-chip cake (Olanda)

  • bwhip on December 18, 2020

    Delicious cake. Super moist, with a lighter texture than most banana cakes, with interesting (but not overwhelming) flavors from the spices and olive oil. I'll make this one again.

• Brisket braised in black tea (Punta di petto di tè)

  • MarciK on August 02, 2022

    This was excellent. There are a few steps, but they are all easy and quick. I’m cooking for myself and got ahold of a 1 1/2 lb cut of brisket. I cut the recipe by 4 and cooked about 9 hours overnight. It cut like butter. The star anise came out prominent, which I enjoy but if you don’t it probably could just be left out. The tea wasn’t prominent. I used Twinings Prince of Wales which probably was a little more mild than a breakfast tea. I would love to make this again for company. Because of the scent of spices wafting through the home, this would be a great dish to make around the holidays. I might even try adding a small piece of cinnamon stick to it.

  • mnelsen74 on February 18, 2025

    I wanted to like this because I love red-cooked beef and pork in the Chinese method. Unfortunately, this didn't do the job. I cooked a 6 lb brisket for 14 hours and of course it was tender. The liquid was not good. Will not make again., Maybe I should have put some soy sauce in and left out most of the anise.