flourgirl

. Because the butter in the US is usually 81% butterfat the rest of the butter is water. Oil is 100% fat. To determine how much oil to use to replace butter multiply by .81. I hope this helps you.

Just an update..We loved the pork and the rice and broccoli stew. I was afraid the meat would be dry but it wasn't. I must have over cooked it though because I went by the estimated hours/cooking instead of meat temperature. By the time I tested the temp, it was 175. Next time I will use the thermometer that goes in the meat and the rest of the thermometer is outside the oven. I was also concerned the marinade would be too spicy. When water was added, it was much better. The broccoli and rice stew was great. Next time I will cut the stalks smaller because it took longer to cook on my electric stove.

I don't know if it will work in your recipe. I often substitute oil for butter. In your recipe, you would use 81g of oil in place of the butter.

Wow! That looks fabulous!

Thanks Rotus...I'm making the Slow Cooked Roast Pork and Rice & Broccoli Stew today. My first meal from the book.

They look good! The recipes sounds almost healthy.

Bite your tongue ! His new series (or more accurately, *current* series) on PBS, "Essential Pepin" is still teaching me things, and I've been cooking for about 40 years. Jacques is unimpeachable. I'm thinking of buying that book. Do you have it? Any opinion you could share? YES ! I just got it the other day, and while I haven't even really done much more that glance at it yet, from what I can see, its a tour de force. Plus, it comes with a searchable DVD on kitchen techniques ! It's HUGE, like 700 pages. From flipping the pages, I can see it includes all the recipes I was intrigued by on the PBS series. It looks like a great reference work, in addition to being a book you can cook from every day. I can't wait to get into it more deeply. And I think it was a steal on Amazon. Thanks Perogi! I'm going to check it out of the library and give the recipes a whirl. I have many French books I don't use. I do use Julia and Patricia Wells the most. I'm looking forward to trying some of Pepin's recipes.

I got a pot rack. It freed-up a whole cabinet for me. Kitchen real estate is premium in my house.

Niiiiiice!!!!!

We bought that for our son this year. He hasn't tried it yet. I want one too.

Bite your tongue ! His new series (or more accurately, *current* series) on PBS, "Essential Pepin" is still teaching me things, and I've been cooking for about 40 years. Jacques is unimpeachable. I'm thinking of buying that book. Do you have it? Any opinion you could share?

Me too. Every recipe I make of Bobby's is a hit!

Cool! Is that the 12.6 inch?

OMG! I am so glad that ice cream is not in my house...YUM!!!

Awesome! I love it!

I have Viking cookware. I believe it is made by Demeyere. It came with instructions to season it. I seasoned all the pans prior to their first use.

After reading your post I actually bought 2 copies of the book. One for me because the recipes looked good and one for my friend who is having a birthday next week. She read the novel and would enjoy receiving the book based on that. Thanx.

I asked my husband if he wanted me to make some of the recipes. He kept saying, "What?".

The recipes can easily be halved. The thing I noticed, at least in the recipes I was interested in, is that the baking pan called for in the recipe is only a 1 quart capacity. If you halve the recipe, you have 2 cakes that are 1 quart each. Not much at all. I halve the dog bone recipe to get a yield of 54 biscuits which last approximately 1 month with my three dogs.

It looks so delicious! I guess I will have to divert some of the zucchini I have designated for baking to making your recipes. Thank you!

Everything looks fabulous! I've had the book for several years and only made the Peas, Bacon and Ricotta Sauce (which was ok)...I'm going to give try the Fricasseed Chicken With Rosemary And Lemon Juice. It looks great! Thanks!

I have The Professional Pastry Chef. I've only made a few recipes. The Vanilla Pound Cake was exceptional. I bake my dogs bones every month from Chef Bo's recipe. I have also learned a lot. Especially useful to me is his method of lining pans with parchment.

This sounds amazing! My husband is a big burger fan. I have got to try it. Thank you!!

I have the Cambro contianers. They do take up space. I have a pantry closet and keep them on the bottom shelf. I have three 10-pound containers and five 5-pound containers. They fit on one shelf.

It looks fabulous!