The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Le ABand P est arrivee

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proth5's picture
proth5

Le ABand P est arrivee

After many, many weeks of waiting it hit my doorstep yesterday.


I am engaged in other baking projects right now, but I had to take a look.


What already excites me: The vienoisserie section, that all recipes are in baker's percents, the sugar work, and the section on how to analyse a complex formula.


OK, there may be mistakes or things that are not to everyone's liking, but I am so anxious to get my other baking done and sit with this book that I can hardly stand it.


Woo Hoo!


Happy Baking

Comments

Eli's picture
Eli

forgive me are you referring to Saus' Advanced Bread and Pastry?


Eli

Janedo's picture
Janedo

Geez Pat, I can't believe how LONG that book took to arrive. Hope to see some of your creations.


Jane

SteveB's picture
SteveB

Pat, after waiting as long as you did for the book, it should be autographed by Suas, all his co-writer's, his family and his dog!  :)


I think you're going to enjoy it.


SteveB


http://www.breadcetera.com 

proth5's picture
proth5

And it is autographed - but not by his dog  :>).


At this time of year I am consumed by baking recipes handed down in my family, but I really am excited to get the thing.  Finally, finally cake recipes in baker's percents - I feel this will do to my general baking what another book did to my bread baking.


I'll post pictures of what I make - if I am ever happy with the results...


I can't wait to really dig into it!