skipper10

I have the book. I love the book. I love it as much as I love Dorie's" Baking..." The decibel level of WOWs is identical for the end product. I have not used "The Art & Soul..." for as long as I have been using the "Baking..," so this is not a definitive opinion, after I try a few more recipes I may come to a very different conclusion. At first glance it seems that the main difference is in the font (Dorie's is larger,) page layouts and info presentation. Dorie's book seems to have more recipes for brownies, banana breads, etc, while "The Art & Soul..." has more information and tutorials on ingredients and equipment. I learned more about getting the best of my oven from "The Art..." than from all other baking books including "Bakewise". Both books are good at offering advice on prep & storing, but "The Art & Soul..." in addition to the ingredients also lists equipment needed for each recipe and often gives "What The PROS Know" tips, which, not being a professional pastry chef, I find very helpful. At this point I can't say which book I would keep if I were forced to choose only one, I am glad I have both. Edited to add another significant to me difference:Cindy Mushet gives measurements in both volume (cups& tablespoons) and weight (ounces, not grams) while Dorie Greenspan gives weight mostly in cups & tablespoons.

Didn't one of the contestants question the credentials of the Today Show "judges" to choose the winner? I too wonder whether Kathie Lee's reaction to Jeff's dish is simply a reflection of her unsophisticated taste in food, and not a reflection on Jeff's dish at all... I would be very much surprised to learn that the TC judges would have selected an offensive tasting dish for the "gourmets" of the Today Show.

It seems that the Washington Post Food Blogger who reported on her weekly CSA experiences is in agreement with you, so were a few other people who responded to her article during yesterday's live online chat: http://www.washingtonpost.com/wp-dyn/conte...8120200734.html

Although the article's main point isn't about the chef, some of the suggestions (a garden, a meat free meal once weekly, etc.) are quite interesting and would set a fine example for the rest of the country. ←

I've never heard of the bain marie method for meringue. I am going to try it tomorrow. Thank you for sharing. What exactly do you mean by "over" a bain marie? I usually immerse the bottom inch or two of the bowl or a pot in hot water in bain marie. I am afraid that unfrosted cake won't fly. She never had a wedding cake 60 years ago, she says she does not want a wedding cake now, she just wants a cake as special as my niece's was.

I do more cooking than baking, but almost each member of our huge family has their favorite cake that they ask me to make for special occasions. Since she was a little girl my niece always loved Jacques Pepin's "Orange Vacherin Jeannette with Orange Cream Filling." It is basically a meringue cake with whipped cream filling and, now that she is older, with a bit more of Grand Marnier. For us the cake is fabulous, it tastes great, looks festive and because it is frozen it does not require last minute attention. In other words, I can have wine with our guests without worrying that in twenty minutes I have to flambe or torch or invert, etc. I would not take this cake to serve at a friend's house, especially in the summer, but it is so perfect to serve at home. My baby niece graduated from college in May and was accepted to a medical school of her choice. Of course, we had a party and I made "her" cake for 80+ people. I "baked" 8 meringue layers in three-quarter-sheet pans. Two days before the party I made two 4-layer cakes, decorated and froze them. I bought a thick 24x48 inch board at the Home Depot, covered it with several layers of butcher paper. An hour before serving I placed the cakes on the board short sides together, so it looked like one long cake, a little touch-up with freshly whipped cream and two young men carried the cake into the room to the sound of improvised drum beat. It was so much fun. ( If I figure out how, I will post the picture.) Her friends are still talking about it, well, not just her friends. ...And here is my current problem, or more accurately, challenge: come Labor Day weekend, my favorite aunt and uncle are celebrating their 60th wedding anniversary. She hopes for a "special" cake. They expect around 250 relatives, neighbors and friends. The cake has to look, but most importantly taste very good. The weather could be hot and humid and although they have a huge house, with so many people the space will be tight. I would prefer that the cake could be served frozen as my niece's cake or gently defrosted without the use of refrigerator. (Am I unreasonable?) My aunt has a brand new empty freezer at this stage dedicated to "her" cake, but there will be no fridge space that day. I figured out that if I use my Restaurant Depot board, and place three slightly trimmed three-quarter-sheet cakes long sides together I will have enough cake for all. Please, tell me - am I wrong? Since ice-cream cake is inappropriate for this occasion, what can I make? I am afraid to make meringue in August because of humidity and because of all the egg yolks already in my freezer. java script:emoticon(':wacko:') smilie The cake does not have to look as if Martha Stewart's staff made it, but it should look good, although taste is more important: I want it to taste as if Rose Levy Beranbaum, Jacques Torres and Roland Mesnier were consulted. What to make? Where to look? I am going out of my mind. Any ideas and advice will be greatly appreciated. Thanks in advance. PS: For those familiar with JP's "Orange Vacherin Jeannette with Orange Cream Filling" I must confess that years ago after a few tries I gave up on his instructions of adding granulated sugar very quickly and beating only a few seconds because I could never get the meringue to come out as good as my regular meringue.

My family loves Rosemary Creme Brulle and Lemon-Rosemary Sorbet with Campari, both from Patrick O'Connell's "The Inn at Little Washington Cookbook." Rosemary Creme Brulle is lots of fun to serve at a dinner party; everybody loves it, asks for seconds, but nobody can guess correctly what it is. I also make lots and lots of recipes by Susan Belsinger, whose books introduced me to the joy of fresh herbs at a time when most of my friends were just starting to use dry herbs in their cooking.

You may want to check out: Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home by Melissa Clark. As I recall, she has recipes by a number of well known chefs including Daniel Boulud that she simplifies.

What about sage, rosemary, tarragon, etc... do you allow them to bloom? TIA Skipper PS: This is my first post, sorry if I am not doing it right.