• dunhamsteve on March 29, 2014

  I've made about seven complete dishes from this book, and I've found the oven baking times to be consistently short. I suspect the recipes were written for convection ovens. Keep an eye out and don't be afraid to cook a little longer if necessary.

Notes about Recipes in this book

• Strawberry gazpacho with basil, black pepper, olive oil, and guanciale

  • krista_jo on September 02, 2014

    A perfect dish. Really does require a chinois.

• Chorizo madeleines

  • sambong on August 23, 2025

    I made this for a friend's birthday and the results were spectacular. The recipe calls for filling the madeleine molds only a quarter full and baking for 6 minutes at 350F, which probably makes sense for yielding tiny bite size madeleines. Instead, I made full sized madeleines, baking them at 400F for 3 minutes then lowering the temperature to 325F for another 12 minutes. Aside from the sausage-y deliciousness, the texture was also magical. It had that soft, fluffy, fresh madeleine texture inside and the ridges crisped up because of the oil in the batter. So biting through the crispy into the fluffy was just GREAT.

• Gougères

  • TinyCitiKitchen on August 02, 2023

    So many reasons to love this recipe. Most important: they're delicious. Also, they're festive and elegant, without being fussy. I pipe them onto waxed paper and freeze, so that I can bake them as needed