Mostly, I go local.
This is a very precise and technical cookbook, and I recommend reading each recipe through several times before even measuring out the ingredients (definitely read the "Understanding" section for each recipe to understand the scientific principles). I have also found that the cakes come out better when I: a) use the weight measurements instead of the volume measurements, especially for egg whites, b)use high-butterfat butter like Straus or Plugra, and c) make sure my ancient oven is calibrated. Unlike the Silver Palate cookies you blogged about earlier, these recipes must be followed *exactly* and do not handle substitutions. At. All.That said, the classic genoise and the chocolate oblivion torte will wow dinner guests every time.
Well, Thank You Roni for the Fair Warning!! I was going to plunge into the Domingo cake (and review its adaptation in the Times) and the Butter cake -- but Thanks for the warning -- I think I might need a kitchen scale....
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