Introduction

I’m not a natural baker. Whereas when confronted with a stew or roast, I seem to know just what to do, when it comes to baking I need exact measurements and exact directions. And even with instructions in hand I manage to get flour all over the kitchen floor and chocolate on a whole sinkful of dishes. But I do savor the joys of baking: its precision, its particular (and sometimes peculiar) exigencies, and the plea-sure of presenting a finished product to my guests or family. As I have progressed as a baker over the last four decades, I’ve gotten a lot of oohs and aahs, which is always extremely gratifying.