An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Rich Doughs on Mar 29th, 2009
Gougères I think it was in a Szechuan Chinese restaurant where the list first began. After a bite of a particularly spicy serving of mapo doufu (spicy bean curd), I grabbed my glass of water, downed about half of its contents and, after reducing the fire on my tongue to a mere smolder, turned to my wife and […]
Posted in Rich Doughs, Techniques on Mar 7th, 2009
Scali Like most major U.S. cities, my home town, Boston, is a wonderful mélange of people from many different ethnic and cultural backgrounds. Boston’s North End, rich in colonial history, is today home to a vibrant Italian-American community. One of my favorite activities has always been to stroll along the narrow streets of the North End enjoying the commotion (I did, after all, spend my childhood […]
air incorporation
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diadème
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levain
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pâte fermentée
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Viennoiserie Introduction (1)
Lean Doughs (16)
Rich Doughs (13)
Techniques (22)
Viennoiserie (3)
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