MOMOFUKU MILK BAR (could be paired with their MILK BAR: ALL ABOUT CAKE)
BOUCHON BAKERY
revisit of BRAVETART
MOONCAKES & MILK BREAD Kristina Cho
THE VANILLA BEAN BAKING BOOK Sarah Kieffer
MOONCAKES AND MILKBREAD
SNACKABLE BAKES. Have the 2 baking books
MOONCAKES & MILK BREAD Kristina Cho
BOUCHON BAKERY T. Keller
THE VANILLA BEAN BAKING BOOK Sarah Kieffer
SNACKABLE BAKES is a sentence
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Just around three days left, so get those nominations in!
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MOONCAKES & MILK BREAD Kristina Cho
THE VANILLA BEAN BAKING BOOK Sarah Kieffer
revisit of BRAVETART
Nominations are now closed. Once I’ve created a voting thread, I’ll link to it here.
Find the voting thread here:
Find the reporting thread here:
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Jan–April 2023 nominations are open.
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I’m nominating 2 baking books that i got recently
GATEAU
WHAT’S FOR DESSERT
I’m very interested in Gateau, can you tell me about the measurements please?
Gateau is a book with very simple recipes. She states that these are the kind of things the French bake at home. Recipes are given in volume and weights. I like to bake in weights. She will give the recipe in weights but there is never a weight for butter. What the heck is 14 tablespoons. I have been converting myself assuming 14grms is 1 tablespoon. I havent looked at the recipes close enough to see if there are other errors. Maybe Nannybakes will see this and have more to say.
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Should your nomination be on the 2023 Nomination Thread? I will put a nom for GATEAU there, as well.
@Stef_bakes Munchkin Redux is correct, you will need to nominate in the current thread.
The tablespoons of butter are a US convention. Our 4 oz sticks of butter are usually marked in 8 tablespoon divisions on their labels, so 14-14.5g is correct, and 14 tablespoons essentially equals 200g. (The markings are an easy way to divide fractions of a stick of butter in the US, but since they’re sold in round ounces, fractions aren’t quite as neat in grams.)
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I use 200g. as the weight for the butter as Caitlin has mentioned. As I’ve mentioned previously, it’s a little annoying to have weight and volume measurements mixed in the ingredient list. For example, a 1/2 c. oil, 1/2 c. yogurt. It would be far preferably to have given weights rather than volume for all the ingredients. The recipes which I have made so far are mostly variations on the yogurt cakes, of which there are many. They have all been more than satisfactory. I also subbed sour cream for the yogurt on one occasion and needless to say, it was very successful. One of the cakes I had made for Christmas was the lemon verbena cake with raspberries rather than peaches. I had pulverized the verbena leaves with sugar and froze it in appropriate quantities…not a piece left, which surprised me. The David Lebovitz chocolate cupcakes were fine but there are more interesting chocolate cupcakes out there, would not bother a repeat on that. On balance, a very nice cookbook, my granddaughter has made the chocolate marble cake and the apple clafloutis , both were well received. I expect to continue baking from the book.
ETA…I also made the chocolate bouchons which were quite good and would repeat.
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Its a job half done
She is such an experienced writer that I almost feel that this was done purposely to emphasize the “home aspect”. Doesn’t work so good in our homes 
That makes sense
