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That recipe is in there with padrón peppers!

If you follow David Lebovitz maybe this Parisian restaurant is familiar to you. Actually I was on Phaidon's website ordering the pre-release for On Meat by Jeremy Fox and somehow the Mokonuts book ended up in my cart! So here is a first look

So the place mentioned above is apparently very popular with the local Chinese community and now using Chinese coffee beans as well as non Chinese beans but from a couple different Chinese coffee roasters including https://www.rabbitholeroasters.com/products/guiben-honey-4 As well as beans from a roaster called Terraform from Shanghai and the interestingly named Gout coffee roasters from Chengdu https://goutandco.com/pages/about

Speaking of.. This is a really nice food podcast - Go-To Food Podcast -featuring UK Chefs/restauranteurs. Including the latest with HB For anyone interested I'll post the link below

Dried currants are a lie! lol they are just dried 'champagne' grapes (those really small ones). Although I prefer to lie to myself and say they aren't raisins (still grossed out from childhood lol)

The spice companion by Lior Lev Sercarz is excellent. I use it on a regular basis

Pretty sure I linked specifically to the salt free blends? The first one listed has neither orange peel nor salt. my apologies if it wasn't helpful

Spiceology has quite a variety of fun no salt blends. https://spiceology.com/collections/salt-free-blends?srsltid=AfmBOorKIDYEauT7elL7kZWGclFDevEs8Yk2cLxbqKiDNn4luPKYecQc

You haven't seen dried Apricots for 20 years?! or am I misunderstanding. The Trader Joe's California slab Apricots are pretty great

@Smithy What an amazing collection! Those Sunset books are classic's out here in California

Take reviews with a grain of salt on steam ovens. They can go off rather quickly if they are not cleaned and maintained properly.. Most people are used to ovens being bullet proof and rarely clean them. That just doesn't work when you have water and electronics (especially hard water) No one is going to blame themselves. Not to say there are no problems with the ovens but there are plenty of alternate explanations for the poor reviews

I had actually been thinking about chocolate Gateau Basque from seeing a version sold by Dandelion chocolate. That and this thread prompted me to try this recipe.

Gateau Basque with some of your Cherry preserves?

Highly recommend these guy's https://reluctanttrading.com/collections/peppercorns

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!