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I’ve concluded that baking books are just plain hard to write.  The measurements are finicky, your readers have different kinds of equipment and ovens running at different temperatures, and any number of small errors in the book production process can doom a recipe to failure.  I don’t review very many baking books – maybe 4 a year – and about half of them generally involve some sad little tale of testing gone awry.  Books like The Fearless Baker, Baked Elements, Dorie Greenspan’s Baking, and Joanne Chang’s Flour I prize all the more because they actually worked (at least in my kitchen).

This week’s contender was one of the ones that didn’t, unfortunately.

Click here to read today’s review of The Secret Lives of Baked Goods in the Boston Globe.  (Hit the paywall?  Use this PDF link.)

On  CookShelf, the cookbook-rating app this week, you’ll find more data points and analysis of The Secret Lives of Baked Goods, as well as new reviews of An Illustrated Guide to Cocktails, The French Market Cookbook, and Fifty Shades of Kale (!).  Treat yourself to a copy of the app for cookbook fanatics – it’s available for both  iPhone/iPad and Android devices and updated  every Wednesday .

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