Assumptions

In general, when I cook, I don’t believe in observing a lot of rules—though I do have strong ideas about what works best and tastes best. In baking, this sort of anarchy in the kitchen doesn’t fly; so while I can often choose one flavoring or filling over another, like all other bakers I for the most part adhere to fairly strict rules, which are written into the recipes you’ll find in this book. This section contains some comments on ingredients and equipment that are standard in my recipes.