• SilverSage on March 07, 2010

  This is a book to read for technique. I don't like the flavor profile of most of the recipes, but the science is outstanding. Apply his techniques to your own recipes and you'll have something special.

Notes about Recipes in this book

• Apple, fennel, and onion pie

  • IowanCorn on June 10, 2024

    Not as good as I thought it should have been. The flavors of apple, onion and fennel mix well, ditto with the thyme. The crust, which was also from this cookbook, turned more bread-like than crust-like, but went well with the filling. I don't think it's a repeater, tho'.

• Banana bread

  • IowanCorn on January 03, 2025

    It didn't rise all that much for a quick bread, but it was moist, and tasty, everything I look for in a banana bread. It called for oat flour, so I 'ground' some old-fashioned oatmeal in the food processer that worked fine.

• Chocolate chip cookie #10

  • themarybaker on August 14, 2014

    I add one extra yolk. It seems to help with the crisp crumbling.

• Cornbread no chaser

  • IowanCorn on December 30, 2023

    This is an excellent cornbread recipe! Very tasty and fairly easy to make. The soaking of the cornmeal seemed odd, but the volume of the bread was perfect, and the crumb was nice.

• Luft-waffle

  • IowanCorn on February 13, 2025

    Nice and fluffy, these waffles are soft, not crispy waffles. Easy and quick to put together.

• Orange cranberry muffins

  • IowanCorn on September 14, 2025

    Tasty, but ugly. Not sure what happened, but with all the extra acid - yoghurt, cranberries, orange juice with the teaspoon of soda, there was an excess of bubbles early and the muffins didn't so much rise as show off all the craters on the surface. Still edible, still wildly tasty with cranberries and orange all through out, but ugly.

• Whole wheat pancakes

  • Aggie92 on February 20, 2017

    Made delicious waffles with this batter. Used whole wheat pastry flour and cut the sugar and butter back to 1 T each. No high altitude changes necessary.