Flour Spectacular recipes from Boston's Flour Bakery and Cafe Joanne Chang
This book sounded like something I wanted to try. The tips are the beginning are priceless and exactly what I needed to hear about as I am contemplating making my own pumpkin pies for the holidays this year.
Problem is I have to keep the crust low sodium and low fat but just hearing the tips of blind baking and tempering a mixture are so most helpful. Creaming and putting eggs in, never knew there was a chemical reaction taking place before you mix them together.
Lots of different topics to keep you busy in the kitchen for months.
I received this book from National Library Service for my BARD (Braille Audio Reading Device).