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Started with the Chocolate Shortbread with Raspberry Filling. Followed the recipe to the letter. Am a practiced cook, and take my cooking seriously. There were several mistakes in the recipe: the pan size was wrong: I used the indicated size pan (15" jelly roll) and was careful to press the dough to the indicated thickness (1") and deliberately underbaked it. The shortbread burned, and burned chocolate cannot be fixed. The raspberries turned to liquid-not at all the consistency needed for a filling. I had to throw out 10 dollars worth of fresh raspberries. Finally, the lovely photo was hugely misleading. I don't know if the photographer used a zoom lens or what, but no way would this recipe produce what is in that photo. Sadly, my admiration for Alex Guarnaschelli, which was considerable, has vaporized. There is no excuse for allowing mistakes like that- and that many of them- to be published. Nothing about that recipe worked, and I for one have no intention of trusting any of the other recipes in this book based on my experience with that one. So, to the bottom of the recycling bin this book goes.
I've made two recipes from this book so far. One was underwhelming to say the least, and the other was a complete failure. The Chicken Under a Brick may have been better executed by a better cook, but I certainly did not mess up the banana bread recipe. There is no way that recipe was tested as written, and I should have known better. The batter didn't fit in the pan, and what banana bread is done in 25-30 minutes?? Now I have banana bread burning on the bottom of my oven, and I wasted 7 bananas. I should have just stuck with my tried and true version and had 2 loaves to show for it. Not what I would have expected from such a book that promises "recipes to know by heart", and a chef that earns a living judging other chefs.