This was one of the first real (translation: not inexpensive) cookbooks I ever treated myself to. It was heavy and filled with detailed descriptions of the why and how of baking.
I had watched the PBS Series that accompanied this cookbook, often late at night while everyone else in the house was fast asleep. At the time, with a baby in the house and time at a premium, I never dreamed of making the involved recipes presented by professional bakers like Nancy Silverton, Gale Gand, Michel Richard, and Norman Love.
Over the years, that changed. I often started my recipe dreaming with this book, turning the pages and gazing at the beautiful photos. These recipes are lengthy but only because they are so well described. The introductions and step by step instructions guide you through every single act of making these recipes. They're also a joy to read thanks to Dorie Greenspan's writing.
This cookbook includes technically sound advice for choosing ingredients, measuring those ingredients accurately, and tackling more complex recipes. The photographs are stunning. I turn to this book often when I am working on a new recipe of my own.
I have several favorite recipes from this cookbook. We can begin with the Brioche on page 188, a recipe that I made so many times in the hopes of perfecting it that I burned out the motor on an old stand mixer (my fault, not the recipe or cookbook's doing). The beautiful French Apple Tart on page 379 is a real treat. I have the Sunny Side Up Apricot Pastries on page 192 and the glorious Chocolate Ruffle Cake on page 263 on my list of recipes I want to bake some day.
You're sure to be inspired by the writing and photography in this beautiful book. You'll also learn key techniques that will elevate your baking no matter what recipe you are making.
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Each and every one of these products is in use here at 1840 Farm in the farmhouse, garden, barn, and farmyard. All of these photos were taken right here at 1840 Farm to help illustrate how we like to use them.
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