mouse reviewed Pâtisserie at home by Mélanie Dupuis
Review of 'Pâtisserie at home' on Goodreads
2 stars
The good:
- Well illustrated and good photographs
- I loved the organization, with sections for base recipes like pie crust, full recipes, and skills
- I loved the madeleines and sweet pie crust recipe
- Very precise measurements
The bad:
- I found the index very hard to use, I would have much preferred a regular, alphabetical index of everything instead of breaking it down in to categories like a table of contents
- The primary unit of measure is ounces, which I found very hard to work with, and in fraction form which my food scale definitely does not do. One recipe calls for 1/32 oz, which I have absolutely no way of measuring out
- Some of the measurements were baffling, like 1/3 tablespoon. 1/3 tablespoon is 1 teaspoon, why would you write 1/3 tablespoon??
- The croissant dough recipe said to allow the pastry to get …
The good:
- Well illustrated and good photographs
- I loved the organization, with sections for base recipes like pie crust, full recipes, and skills
- I loved the madeleines and sweet pie crust recipe
- Very precise measurements
The bad:
- I found the index very hard to use, I would have much preferred a regular, alphabetical index of everything instead of breaking it down in to categories like a table of contents
- The primary unit of measure is ounces, which I found very hard to work with, and in fraction form which my food scale definitely does not do. One recipe calls for 1/32 oz, which I have absolutely no way of measuring out
- Some of the measurements were baffling, like 1/3 tablespoon. 1/3 tablespoon is 1 teaspoon, why would you write 1/3 tablespoon??
- The croissant dough recipe said to allow the pastry to get to room temperature before rolling which meant the butter squirted out and made a huge mess. I don't know why it said to do this??? Rolling works just fine if it's chilled.
- The financier recipe just tells you to add egg whites and has no other raising agent so if you just add the egg whites it will obviously not rise. Either there should have been a raising agent or the egg whites should have been beaten? I don't know.