After many, many weeks of waiting it hit my doorstep yesterday.
I am engaged in other baking projects right now, but I had to take a look.
What already excites me: The vienoisserie section, that all recipes are in baker's percents, the sugar work, and the section on how to analyse a complex formula.
OK, there may be mistakes or things that are not to everyone's liking, but I am so anxious to get my other baking done and sit with this book that I can hardly stand it.
Woo Hoo!
Happy Baking
- proth5's Blog
- Log in or register to post comments
forgive me are you referring to Saus' Advanced Bread and Pastry?
Eli
Geez Pat, I can't believe how LONG that book took to arrive. Hope to see some of your creations.
Jane
Pat, after waiting as long as you did for the book, it should be autographed by Suas, all his co-writer's, his family and his dog! :)
I think you're going to enjoy it.
SteveB
http://www.breadcetera.com
And it is autographed - but not by his dog :>).
At this time of year I am consumed by baking recipes handed down in my family, but I really am excited to get the thing. Finally, finally cake recipes in baker's percents - I feel this will do to my general baking what another book did to my bread baking.
I'll post pictures of what I make - if I am ever happy with the results...
I can't wait to really dig into it!