AAQuesada

Think I have some small cast iron about that size. I'll check when I get home and attach a picture

Nilla wafers have already been perfected, just buy them. Then focus on the pudding part, that's the part where you can make a big improvement with minimal effort. Stella Parks is a good place to start for Classic Americana I know she has a recipe in her book Bravetart but here is a recipe of hers I found online https://www.seriouseats.com/warm-and-creamy-banana-pudding Another option is to steal the filling from Christina Tossi of Momofuku Milk Bar fame. \http://diaryofastudentgourmet.blogspot.com/2014/10/momofuku-milk-bar-banana-cream-pie.html

Do you have a favorite recipe for the Pavlova base? I've always wanted to try it

A favorite of mine! Met him at a book release event here in Los Angeles, comes across as very modest and humble. The recipes are pretty precise and detail oriented, great book if you are a lover of savory pies!

Date and walnut tart From Adam Byatt

I'm really a big fan of this book! can't recommend it more highly. She makes baking feel less intimidating, so far everything I've made has turned ouy well.

I'd love to try it at L'Ami Jean! It really is fantastic, I've made it a bunch

@MaryIsobel that sounds delicious! @FrogPrincesse Boy do I miss Mud Creek Ranch (Santa Paula) coming to the Santa Monica Farmers market. They grow something like 200 varieties of citrus and you could always count on them for that kind of stuff.

Those are pretty great! IIRC the material is the same as used for bicycle helmets. Light but tough, I got mine at Restaurant Depot / Jetro for those that have access

His recipes both sweet and savory have been so well tested and really work. Love how he's evolved as well from Chez Panisse to having lived in France for years. I've been thinking about his new book as well even though I have the first one! Pretty sure there is plenty new but still lol

Me Too! https://www.davidlebovitz.com/quince-tarte-tatin/

I really need to stop buying cookbooks! Lol i heard the author of Dobre Dobre on local radio show Good Food on KCRW. It inspired me to head out to Now Serving and pick up

Love your review, I know it wasn't meant that way but it makes me want to buy the book! Btw, I think the key with any ricotta gnocchi is to get a firm ricotta. Ricotta that is too wet can really ruin that recipe. Bellwether Farms makes a good one that comes in a draining basket, if you can find it.

Quince tart tatin based on a David Lebovitz recipe for Thanksgiving served with a sauterns spiked whipped cream

I don't know if I'd you have or have access to Calum Franklin's The pie room but the dough recips in there are pretty spot on. Highly recommended. (In this case it's pie in the British sense)