The cover of this recipe book made my mouth water! Mmm! Was the thought that ran through my
mind. I have to get this book was the
other thought. I was not
disappointed. This recipe book was
started by George and finished by his daughters are a loving tribute to the man
who remarkable recipes grace these pages.
This book really does have Baker’s secrets such as how to thaw chilled
dough quickly without ruining the texture and how to make pastry dough thinner
and wider without breaking it, etc.
These “secrets” along with the well- organized sections for various
types of pastry was a hit for me. There
are also sections on correct tools to use for specific types of pastry cooking
and descriptions of ingredients and why one kind works best in a certain type
of pastry over another. The recipes also
come with “variation” instructions. For
example if you’re favoring apple over blueberries the recipe will tell you how
to change that part of the recipe and still have a delicious finished
product. Or the variation could be from
different countries how an item is made such as Belgium or French method for
Puff Pastry. The only thing that
detracted from the beauty of this book was the lack of photographs of finished
pastries inside the book.
I received this book free from the publishers and was not required to write a positive review.
I received this book free from the publishers and was not required to write a positive review.