Back in Business
As for what I thought about the book: It’s got a nice heft and the photos are beautiful. There’s some thorough technique information, often accompanied by photos, which helps. I like that at one point they say, “Here’s how we do it but if you already have a tried and true method, use it.” What I didn’t like: Measurements are by weight. I realize that this is how the pros do it and that it’s more accurate, but the fact of the matter is that most home cooks don’t own a kitchen scale. In the book weight measurements are sometimes accompanied by teaspoons, tablespoons, ounces and cups but not always. For example, the gingerbread recipe says “1.125 kg (2 lb 7 oz/ 7 1/2 cups)” but also “400 g (14 oz.)” for both unsalted butter and soft brown sugar. Over lunch at Caplansky’s on Friday Joel was saying that he needed a kitchen scale and was going to go buy one after lunch. When I pointed out that the only reason he felt this way was that this one cookbook planted the idea, he changed his mind.
I recommend attending the “Knead and Read” event at Type Books on November 4.
