I just came across this thread. I am a bit late, but thought I would post my favorites. I find this book full of substance.
Biscuits: Very good, all-purpose ones. I do have some flakier recipes, but I turn to these when I need an all butter dinner biscuit. The chive and cream cheese ones are very flaky though.
The rugelach are a little hard to handle, but absolutely delicious.
I love her macaroons. My sister and I made all three versions. They turned out beautiful and delicious. The strawberry and vanilla did taste exactly the same though. The chocolate were my favorite.
The blackberry roulade was fantastic. It was light and summery and delicious. The recipe worked perfectly. The mocha one was almost as good.
I loved the financier recipes. I have never eaten another one so I do not have much info to base my opinion on.
The sour cherry slab pie is my favorite recipe in the book. It is so hard for me to get sour cherries, I will not waste them on another recipe. This one is perfect. It has a much better ratio of crust to filling than traditional recipes. It also browns perfectly.
The key lime tart was great. I liked it better than pie recipes. The graham cracker dough is great.
The tomato tart was so savory. It is fancier than a pizza but with the same flavors. The mashed roasted garlic and fontina are wonderful.
The pullman recipe is the best I've found and I have tried quite a few.
I had forgotten about the cinnamon raison bread until now. It is amazing. The picture is killer.
The parker house rolls were my favorite roll recipe untill the dinner roll recipe in the new Cooks Illustrated came out. They beat out Marthas for flavor by a landslide, but I still prefer the Parker House when it comes to texture.
The cream puffs are really good. I love topping them with tart dough. I also really prefer my pastry cream lightened with whipped cream. I love that this recipe does that.
Eclairs were just as good as the cream puffs. We ate a ton of them.
I pulled my first strudel dough for the Cherry cheese strudel. It was easy to pull the dough, (who knew), moving the finished unbaked strudel to the pan was more difficult. It looked just like the picture!
I have made a few more of the recipes, but these are my favorite. I found these recipes extremely well tested. The recipes worked perfectly. I have never had another cookbook, where such a high proprtion worked perfectly. The pictures are abundant and very inspiring.
Alright, sorry for the long post
Edited by Becca Porter, 13 August 2006 - 08:47 AM.