Woods

The thing I think of is maybe while over steam you got some water in with the yolks and cs. Chocolate siezes at foreign stuff, can you stir in the eggs gradually? It seems funny to let them sit there on cooling chocolate. I am but a humble student and haven't done much with chocolate yet. Good luck finding an answer!

This is a great list, Seth. I would add Raymond's Calvel's The Taste of Bread (Le Gout du Pain). Chef Calvel revolutionized French bread baking in the early 80"s with new techniques that are used internationally now. It is geared for the professional but all the recipes are easily scalable-a good excuse for beginners to learn Baker's Perctenage! Unfortunately, the English translation is $76. Ridiculous. The French is about US $25. This and Nancy Silverton, Bernard Clayton and Joe Ortiz have taught me home bread baking. Thanks for starting this discussion. Woods

I believe that bitter almonds are not legal in the U.S. LorAnn makes a bitter almond oil that is very good and you don't need much. Woods

You aren't kidding. And they cost more that a basic propane torch at the hardware store. I guess PT Barnum was right. I am one of the suckers. Woods

Adding a little saffron to pistachio ice cream is wonderful.;

I found this on cooks.com: 1.5 c flour 1c sugar 1c crisco 1 egg 1 tsp vanilla 1/2 tsp bp 3 c quick oats Mix, put in 9X13 pan and press down. Sprinkle with salt. 375 for 15-20 mins Maybe its similar. Woods

Kyle, it is serious allright but informative and the formulas are authentic. If you have any French and a dictionnary the French edition is only about $25.

Thanks Wendy. I will be attending L'Acadamie de Cuisine starting next month. It shares the same building with AU. Maybe I can talk to them. Meanwhile I will order from the site you sent. Thanks. Chefperson, angelica is an anise tasting sort of thing. It was used in folk medicine for stomach problems.

Does anyone ever use angelica in baking? I want to make authentic trois frers but cannot find a usable source. The only website I have found is in New Zeland and doesn't ship to the US.

Sinclair, McGee has a whole section in On Food and Cooking on the whys and wherefors of breads becoming stale. If you don't have the book I'll try to give you a synopsis. Woods

You can make macaroons. I often make maconade which is a mixture of ew's, sugar and ground nuts. I put it on top of brioche or sweet breads and it makes a delicious crip crust.

Nancy Silverton's Breads of La Brea Bakery and Raymond Calvels Le Gout du Pain ( The Taste of Bread ).

I am beginning baking and pastry school in Oct. My long range plan is to teach as I have already had one high stress carrer. I plan to spend some years gaining experience, however. Good luck to us all!

I have been using unglazed quarry tiles for at least 15 years and have never broken one. The ones I have I got at a tile store and are 8"x8". The man cut several to fit my oven of the time. Don't spend alot of money on something. Remeber, your using a home oven and, if your like me, you've been cursed with some pretty lousey ones over the years! Good luck! You can get lots of advice about bread baking here so ask away.

Great Chromedrome. I will do the same. By the way, I'm well on my way to a chromedome.

Thanks for the feed back. I do have some of those time-life books in a box, I'll check there. I also have Kaffehaus which is Austrian and good but it really has no savory breads at all. German bread baking is ancient so you'd think there would be something out there. There probably is but it would be in German which I can barely fumble through.

Hello all, Does anyone have any recommendations for a good German cookbook devoted to bread and pastries? I have so many classic French books but can find very little devoted to the German baking tradition. I have seen the Dr. Oetker German Baking Today but know nothing of it. Joe Ortiz has a few breads in his book and they are very good but I'm looking for a more complete treatment. Thanks

Hello Mackrock, I have been in your same situation. I was in the medical field for 20+ years and went through too much anguish and feeling trapped. The kids grew up, I have quit medicine and will start baking and pastry school in Oct. Lenotre's books, Bilheux and Escoffier, the CIA baking and pastry book have all inspiring to me. Also Linda Dannenberg's Paris Boulangerie Patisserie. Good luck. Ask all the questions you can on this site. You will get informed answers most of the time! Woods

Can anyone recommend a good Greek cook book? I have every other country but no experience with Greek cooking. Thanks. Woods

Hello, I have a silicone cannele pan and can't seem to get the ones in the center cooked well. The molds are small, about 1.5". Is this a common problem or maybe my crumby oven? Thanks.

Try Forschner (Victorionx) They are very good for the price. JP Prince has good prices on them.

Hi. Your recipe looks fine at a glance. The milk and oil are there to soften it. Perhaps your yeast was old or it didn't get a long enough primary fermentation or proofing. It seems like it must be the yeast. WW has plenty of gluten to make what you want. Why don't you try it again and see what happens? Good luck Woods