Would You Doubt Dorie, Nigella and Alice?
Sometimes you just have to bow to your betters and let them speak. Here’s what three of my cooking heroines say about the wonderful new baking book by Flo Braker:
***”I’ve been a Flo Braker fan for years and I think Baking for All Occasions may be her best book yet. The recipes are pure Flo–beautiful, imaginative and precisely explained–and the Primer, almost a book in itself, is bound to give new bakers courage and occasional bakers more confidence.” Dorie Greenspan, Author of Baking from My Home to Yours.
***”I love Flo’s recipes. Her sweets and treats are a cause for celebration themselves. She is indeed the Baking Queen.” Nigella Lawson, Food Network host and author of Nigella Bites and Nigella Express
***”A book of gems for everyone who loves to bake! Flo exceeds her own stellar reputation for irresistable desserts and meticulously crafted recipes. Her humor, generosity, and her gift for teaching show on every page. She guides you to success, whether you try a simple Braker Family favorite or a fabulous red-letter-day dessert. A lifetime of baking experience, experimentation , and wisdom is captured in this wonderful volume. I’ve been learning from Flo Braker since the beginning of my career.” Alice Medrich, Author of Bittersweet Recipes and Tales from a Life in Chocolate and Pure Dessert.
For all the people on my Christmas gift list who like to bake, my shopping problems are solved. For all the people who will be dining chez moi, the dessert course just got a lot more interesting.
Tuesday, October 21st, 2008 at 10:10 pmand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
October 25th, 2008 at 10:48 am
I know someone who will love this book! And I will benefit from the rewards!
October 25th, 2008 at 12:53 pm
I can say with complete honesty that I’ve never tried a FB recipe that didn’t prove to be a stunning success. This is the person who taught me to make pie crust after years of horrifying failures. And, I add with all humility: my pie and tart crusts are fabulous.