In The Sweet Kitchen: The Definitive Baker's Companion Hardcover – Sep 1 2001
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In the Sweet Kitchen: The Definitive Baker's Companion
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The layout and design is done well though I would have liked to have had a complete recipe index/list and not simply general chapter headings e.g., cakes and tea cakes which then breaks into the individual recipe listings. The only other niggle I can think of is not providing a recipe for producing one's one almond paste and marzipan, but that is a minor detail.
Highly recommended for those who want a reliable, quick reference that has some very good recipes and a good eye for detail.
The technique section of this has many errors. She says "Coconut fat is one of the only non-animal sources of saturated fat and cholesterol..", but actually cholesterol is only found in animal products. She recommends against using superfine or baker's sugar when creaming, but "Cook's Illustrated" found no differences when tested.
The best recipe in the book is a chocolate cake, and she got that recipe from her Mom! Reading through these recipes I did not find one that I had the ingredients for, or that I was inspired enough to get the ingredients to make it!
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