Today’s cookbook is, if not an “old” favorite of mine, a pull-out-since-I-got-my-hands-on-it, over and over, even-thoughI’ve-only-had-it-a-few-months, favorite. Whew! That was a mouthful. But, seriously. I haven’t had this one all that long but it makes a frequent appearance on my kitchen counter. My favorite pie dough recipe is adapted from Sarahbeth’s Bakery. I’ve been using it lately to try out cakes I think could be a possibility for the wedding catering project (I’ve got a raspberry filled chocolate cake I’m testing right now.) and for advice on how to make a few French faves like croissants and brioche (recipes coming soon hopefully!).
The photos in the book are gorgeous. Drool worthy. Everything in the book sounds good… which is rare in my opinion for a cookbook of any sort, even dessert. And everything I’ve tried or adapted from has been very very good. I seriously would like to move into this woman’s bakery so I can hide under a table and eat scraps!
On top of all this the instructions provided for trickier desserts or pastry are very good and accompanied by step-by-step photos. While I am a fairly competent baker I still found this to be incredibly helpful for techniques I have not yet learned. This cookbook is a must have for anyone who loves to bake from the newbie to the experienced. There will be something for you, I highly recommend Sarabeth’s Bakery!
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