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I don’t ever write reviews. Especially not negative ones, but I am so disappointed in this, I have to write a review. I was so excited about this book that few days after recieving it, I wanted to try making one of the recipes already. I am not new to brioche, I’ve been making it for 2 years, I learned to make it from french pastry class and pastry chef assisting at a culinary school based in Washington DC, so I can definitely follow recipes. I followed everything she said. Out of all the times I made brioche, I have never failed the way I failed following the brioche recipe on this book. Instructions we’re not consistent to the recipe, and some details were missed, and it confused me on some parts of it. I even messaged the author/chef on Instagram congratulating her with her first book and asked for clarification on the instruction I was confused with. She just said thank you. I’m being generous for giving this 2 stars, only because I can still get ideas on what to make for the different types of doughs, but I’m not trusting the “master techniques” again. I just wanted to see if her instructions and recipe is better than what I’ve learned, and it’s definitely not. Nothing beats French techniques in making French doughs (go figure). Don’t waste your money, just google and watch videos.
Similar to other reviewers, I ran into errors right off the bat. Seems to be the trend with baking books from popular pastry chefs. I remember feeling just as excited about Huckleberry only to be disappointed with the subpar results. Shame on the publisher and the author for putting out a book with recipes that have not been tested before publication. I have only made one thing so far, banana chocolate streusel muffins but it was not a great experience. The streusel recipe calls for 360g or 2 cups packed brown sugar. My first clue that something was off is that 2 cups of brown sugar should weigh over 400g, but even more importantly it seemed like WAY too much sugar (for a streusel recipe that specifies 1 cup of flour and 1/2 cup butter). Especially since in the intro she says multiple times that with sugar "less is more" so I was not expecting the recipes to be too sweet. I compared against other recipe books and figured 160g rather than 360g was more reasonable. And sure enough this was just the right amount of sweetness. The baking time and amount was also off. It took much longer than 20 minutes (more like 30) for the muffins to bake. And I ended up with enough batter for 16 muffins instead of the 12 specified in the recipe. It's also frustrating that the book does not clarify whether the oven temperature is for a regular oven or convection (I used convection). She harps on the importance of using weight measurements in the introduction and then follows with recipes that are full of inaccuracies. Hopefully an errata sheet will be published in the near future. I'm only giving this book two stars instead of one for the inspirational content.
I was excited to get this book. Love the format of master recipes with various uses for the dough. The recipes are inspiring. However, I have tried 3 recipes. Each had an error. The Pastry Cream ingredient list calls for 2 cups of milk but the directions say 1 1/2 cups. In the Meyer Lemon & Blackberry Olive Oil cake the bake time was WAY off. I baked it another 30 minutes and it was still under baked. Also the pan size isn’t quite right. The croissant dough which turned out well. Used it to make the Cherry & Pistachio coffee cake. It turned out beautiful but recipe calls for making too much pistachio frangipane filling and twice as much egg wash as is necessary- in a home kitchen this is expensive & wasteful.
This was probably the most disappointing cook book purchase I have ever made. Several of the recipes have inconsistencies in the ingredients list to what is actually being consumed in the recipe; that includes quantity and missing ingredients. Bake times are also quite far off. I bake by weight and have been baking for years, and have made my share of mistakes but I'm not going to admit it's me this time. The book needs to be released again with improved recipes and editing. The only reason I'm giving it two stars is because of the variety of recipes and the potential the book has.
Kudos to this book for sharing a beautiful story, and really inspiring me to bake with all the lovely photos. I've attempted a few recipes from here (chocolate chip cookies, food for the gods, brioche, and kouign amanns) and most were written with incorrect details that would affect the end result. In some cases the amounts were off, bake times or proofing times were VERY incorrect (ranging from 20 min-40 min off!). The brioche is weighted out to be a large load (almost 1K) and it needed at least an hour to bake, not the 25-30 min range noted. The only recipe that worked out well was the kouign amann, mostly due to my own baking experience and intuition, rather than the book. I suggest this book if you are looking for inspiration, but it needs to be reassessed and republished so it can be accessible to the average home baker. I have visited the restaurant and LOVE it, so it is wildly disappointing to experience low quality recipes from this book when it has so much potential for greatness. Hopefully these errors can be looked at and tested.
I was really excited to receive this cookbook for Christmas and have baked two recipes so far, the sweet potato muffins and cardamom sticky buns. While both recipes came out with really tasty results, there are definitely errors in the recipes. My streusel top sunk to the bottom of the muffins and the muffin tops flattened out over the baking pan, most likely resulting from too much baking soda. For the cardamom buns, there is no way the caramel topping should be heated to 290F (well above hard ball candy stage), cooled to 90F, and then used to top off the buns. My caramel froze up around 150F and began to separate making the topping unusable. As a scientist, I follow baking recipes really closely the first time I make them but after encountering errors in the first two recipes, I'll definitely be making edits based on instinct more frequently. I really hope the chef and editors make some much needed edits to these recipes.