Cook, food writer and food stylist
This book is where I first learned to try things I was originally too timid for. The recipes were clear and excellently presented - it made everything seem achievable. It also introduced me to names that became my guideposts in the baking world. I'm so grateful for this book - I used to pull it off my mom's shelf when I first started baking, and I pull it off my own today.
Fabulous composition cookbook - loved the TV series that went with it
(Formerly) Operations Manager at Keith McNally restaurants in NYC
Deputy Food Editor, Washington Post
Baking instructor and author
Cookbook Author and Host of the TV show Stress Free Cooking