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What makes the book especially worthy is its instructive approach. The recipes themselves contain useful technical guideposts (the authors zero-in on desirable unbaked dough texture--"just past crumbly, but still holding together"), and there are many illuminative asides, both personal and to-the-point ("'Each variation on an ingredient changes the taste and texture of the cookie,' says Frank--this kind of thing excites him," is one). With its attention to the personal, the book is also something of an autobiography à deux, and readers will enjoy getting to know the authors, one very French, one solidly American. Illustrated with color photos, and with useful notes on equipment and fundamental processes, such as How to Deal with Eggplant, the book should please bakers at all skill levels. --Arthur Boehm
I have already made several tarts which have been delicious. Great recipes for winter dinners.Published 12 months ago by Pat P.
I wanted to buy a cookbook to remember a trip to NYC. So glad I bought this one - it is not too big and very useful. Read morePublished 17 months ago by Wild Thing Foodie
My daughter visited this resturant several times and suggested the book to me. I love it and have made several items.Published on October 30, 2013 by teresa grassi
every recipe is tasty and yummy and easy to make. I highly recommend this ccok book. Creative and fresh and delicious recipes!Published on June 27, 2013 by Linda Haigh
My husband and I are cooking our way through this book. These recipes are tested which is not the case in a lot of cookbooks and so far every one has turned out just right.Published on June 7, 2013 by Novel reader
just as good if i had written this my self in the kindergarden wow nice sweet good to eat nowPublished on January 8, 2013 by L. GOLDBERG