ALTAF

I just found out today on e-cook books site that "baking from my home to yours" is available now and was published on august!!. Also other books like caramel and king arthur flour whole grain baking will be released this month, earlier that AMAZON?? Any one got a clue? Is it true?

I totaly agree with you dan about why most american cookbook authors don't think of translating US measurements to Uk, ahuge country= ahuge market. I love american cookbooks because of the heavy text (a lot of details and information) and that makes the book valiable. The cup & spoon measurement are truely easy for the home baker if you lazy to use a scale. But thats makes me nervers when doubling recipes, because many proffetional bakers advised me using the grams measurment in doubling recipes. I wish the japanese pastry masters translate there art in to english one day!

1-Has any one tried TARTINE? 2- Lesley: Can you give us please more info about greenspan's new book? (ex: the sytyle of baked good: american or european?) (new creative recipes or updates on oldies....etc)

Thank You....

NO, its not on the cover of dessert circus at home. It's on the other one. And yes it look like as you discribed chefette. at LeNotre resturant they call it vermicelli with creme brulee and it's very famous here in kuwait and made a huge success that the chefs cant take it off the menu from many years. I would like to get my hand on the recipe to impress my family.

Hello, I'm looking for the recipe on the cover of jacque torres dessrts circus book. I don't know the name but looks to me: creme brule vermicelli. If you got it , please submit it

Any one tried the kitchen aid icre-cream attachment? please give us a review. I'm thinking of buying one.

What about the taste?

Beatifull.........

gnuf: thanks alot.

Hi, I'm looking for recipes that use black sesame seeds or black sesame paste pluse matcha green tea powder. I f you have a delicious one please post it here. There was a recipe "black sesame dice" was featured in LA Times .com (february 2006)but some how i lost it, i would be greatful if any one has it for me. Thanks in advance

No there was no chopped dates, but it had a sweet taste. I think it was dates water. i should ask more when i see the bakers next time

No i don't have a recipe. and i don't think you will get the same or exact resaults at home.

Is iranian bread one of your favourite breads? want to know how its done? Check out my post at this link

I know about the site (cake chef), and the translation is not clear enough. i'm very impreesed with the japanese work, they are creative people especialy when they started to use foreign recipes with there local ingredients (example: tiramisu with green tea or green tea cheesecake with black sesame seeds). I think i should study japanese.

Hi, I'm looking for pastry and baking books by japanease chefs written in english. Got an idea? site...etc

Candy : you are creative. amazing work

My first attempt for dulce de leche was succesfull using the boiled cans method, but it took me 2 houres( Of course the gas vinished ) and i used it for a banoffee pie. ANY ONE KNOWS HOW TO SPELL: DULCE DE LECHE?

WOW, amazing work. I also had problems: all the text is symbols. Any one knows how can install japanese lamguage on line/

i'm using philadelphia ceam cheese and vanilllin. i'll think of increasing the amount of sugar if that wil help!

Hello, I'm using a cream cheese frosting for my cupcake recipe. It simply containes: creamcheese+butter+sugar. My family like's it but they noticed a slight acidity in the frosting. How can i cut down or remove the acidity from the frosting?

Interesting..... Candy: cool blog

Hello, Cupcakes have always been kids and grown ups favourite. I would like to know how to get the perfect high look of them, like the ones sold at bakeries . Do they add more baking powder ?or do they fill the cupcake case almost to the top? do they use a special soon? What atre the tricks??

Interesting point, but you have to read THIS to understand why muslims cannot use alcohol. I have a knowledge that cream of tartar is made from an agent left in wine barrels, then it is chemically trasformed into powder. But the finished product does not containe alcohol. Correct me if i'm wronge.?

The cupcake recipecalls for 1/2 teaspoon baking soda and 1/4 baking powder. Do you mean i should increase the baking powder to 3/4 teaspoon? and in that case do i need to change the amount of baking soda? Thanks in advance. Thanks . You can fine the recipe at BOSTON, the name of the recipe is high hat cupcakes. You might need to register, they have a lot of desserts recipes.