Wednesday, February 24th, 2010
In my quest to understand and adapt to high-altitude baking, I’ve done a lot of research and the general consensus seems to be that this book is genius, and the all-knowing authority on the subject. I’m now a proud owner of The Book, and I couldn’t agree more.
That being said, it took me a couple of weeks to get up enough nerve to actually try one of the recipes. I know; being intimidated by a cookbook is lame, but I can’t help it. I’m afraid of what I still-don’t-entirely-understand. But apparently I’m getting the hang of things, which is always reassuring.
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