As we wrap up edits on The Kitchn's upcoming cookbook, I've been thinking a lot about my first book, The Greyston Bakery Cookbook , published in 2007. I learned many tough lessons that first go-around about how to make a book, but one thing I still return to and use is the recipes. There are many I make regularly when it comes time to get dessert on the table. This Free-Form Apple Tart is one of those recipes that will prove to you what rubbish it is to believe that baking is too scientific for your culinary skill set. Nonsense! I'll even tell you how to make it semi-homemade.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1kcGxYT
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