Initially, I thought I had received a used book because the binding was loose, but after reading some of the other comments, that seems to be a delivered defect.
I preordered this book in September because of my experience with Joanne's previous baking books and cookbooks. All of her other books reflect her genuine joy in creating incredible food for people to make. This book does as well, but I think the description of this book should include SOMETHING to indicate it is half vegan, gluten free, and whole grain. If I am going to indulge in a baked treat, I want none of that. I would seek those out in a resource that is NOT called Pastry Love. I have very little time to bake, so when I do, I want true decadence and am not interested in a healthy version of the item. That probably is not going to go over well, but I don't care.
I will never buy a can of aquafaba, canned chickpea juice, in order to make something vegan. I will never buy spelt flour. I appreciate that many people will, but why not write a baking book specifically for vegan, gluten free, and whole grain instead of putting them in a book called Pastry Love?
That being divulged, there are many recipes that I will make and be very happy to spend the time doing so because I know they will be worth the effort based on past experience with Joanne Chang's recipes.
There are several recipes that use passion fruit, which is one of my favorite flavors. There are recipes for butter based pastry like puff pastry and pie crust. There is a recipe for Cream cheese buttercream, which is a Swiss buttercream base. That, I am very happy to try. There are several recipes for confections, that are Always welcome.
Another review noted the font and I will as well. It is readable, but could be more friendly. Overall, I love the design of the other fonts used in other places other than the recipes themselves. It's a very pretty and substantial book.
The description or introduction of each recipe is personal and lovely. The organization is logical and the introduction pages for equipment and ingredients is very good.
I just want substitute recipes for all of the vegan, gluten free, and whole grain recipes that I feel were "stolen" from me for taking up pages in a pastry book.
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