Cooksbakesbooks' Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Baking with Julia Savor the Joys of Baking with America's Best Bakers
By Dorie Greenspan
William Morrow Cookbooks - 1996
Croissant Dough : page 52
I did not use a stand mixer, as was required in the recipe, and that may have been the reason that this just didn't work out for me. I tried making it twice, and the croissants I made from it were small, ill-shaped, dense, not flaky, light nor tender.
useful (0)
Croissants : page 185
I did not use a stand mixer, as was required in the Croissant Dough recipe on which this recipe is based, and that may have been the reason that these just didn't work out for me. I tried making them twice and got small, ill-shaped, dense, not flaky, light or tender, pseudo-croissants.
useful (0)
Danish Braid : page 205
This is excellent, plain and simple. I have made this many times. It makes a dramatic and delicious holiday confection, and you can fill it with so many wonderful things. There are recipes provided for pastry cream, apricot filling, prune filling, berry jam filling, and almond filling. There is a beautiful picture of one on pages 174-175.
Beatrice Ojakangas submitted this recipe.
useful (1)
Danish Pastry : page 50
This is the Danish pastry recipe that I always use. It makes excellent long, braided pastries with fruit, cheese or cream fillings. I have also made individual pastries out of this dough with excellent results. It's well laminated, buttery and tender. By pre-eminent baker, Beatrice Ojakangas, the instructions are written well.
useful (0)
Danish Pastry Pockets : page 200
These are excellent, plain and simple. I have made them many times. They make a dramatic and delicious holiday confection, and you can fill them with so many wonderful things. There are recipes provided for pastry cream, apricot filling, prune filling, berry jam filling, and almond filling, and there are a variety of shaping suggestions.
Beatrice Ojakangas submitted this recipe.
useful (0)
White Loaves : page 81
This makes an excellent white bread, made in loaf pans, and good for slicing for sandwiches or toast. The recipe is by Craig Kominiak, and the instructions are written well. Some nice black and white photographs accompany the recipe.
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