with Greg Patent, Award Winning Cookbook Author
In the sixth Harry Potter book, the boy wizard uses a notebook in his potions class inscribed as being the property of someone called the half-blood prince. The formula instructions have been altered with hand-written notes, and Harry decides to follow them instead of the […]
A soufflé is pure drama. And it’s one of the proudest achievements of any baker. The oohs and ahs you’ll get alone will make your spirits soar. Not to mention the joy of eating your creation. So please believe me when I tell you that […]
What’s in a name? How unfortunate that lemon curd is saddled with its. Curd suggests a texture of cottage cheese, doesn’t it? But lemon curd, made from lemons, sugar, butter, and sugar, is silky smooth and creamy and completely non-curdy. It’s an ideal mate for […]
When whipping whites you can do the job by hand with a wire whip or with an electric mixer. For angel food cake, which uses about 14 egg whites, either elbow grease or electricity accomplish the task in minutes. When I posted my recipe and […]
If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out! My granny’s magic with egg whites hooked me on […]
The chicken egg is an amazing invention of nature. It has an appealing ovoid shape and comes in all sorts of colors depending on the breed. And aside from its original purpose as a self-contained chamber for the development and nourishment of an embryo, its […]
In my previous post, Maida Heatter and the Half-Blood Prince, I told the story of how I came to master a recipe from Maida Heatter’s Book of Great Desserts, a recipe that had given me heartbreak and tears for four years: Mildred Knopf’s Orange Puff […]