Rose’s Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos
By Rose Levy Beranbaum
(Houghton Mifflin Harcourt; $35)

像大多数面包师一样，我重视精度。因此，我感谢Rose Levy Beranbaum纳入她的食谱的细节。如果您是Beranbaum的粉丝，我怀疑您也已经期待了。她的新书《罗斯的烘焙基础知识》的每一本食谱中，几乎每种成分都包括体积和重量的测量（克（克），同时，精确度）。最重要的是，在此最重要的地方，依密依赖的食谱还包括革兰氏量重量的面糊或面团的量，如果您想平等地分配东西以创建蛋糕层，松饼或尺寸相同的饼干，这非常方便。（为什么不更多的烘焙书籍这样做？）对细节的关注也扩展到了600多张分步的照片，描绘了如何制作饼干面团，例如，或者塑造一条面包。

The recipes at first glance look like a collection of tried-and-true treats and techniques, but look closer, and you’ll discover many fun twists. For instance, it doesn’t get more classic than chocolate chip cookies; yet Rose’s Chocolate Chip Cookies has an ingredient tweak—golden syrup—that produces beautifully brown, wonderfully chewy results. Likewise, her Fudgy Pudgy Brownies contain—surprise—
melted white chocolate, which gives the bars a divinely creamy texture.

My favorite discovery in the book isn’t even a recipe. It’s a technique for lining a tart pan with dough. I love tarts, but I always manage to mangle the buttery dough a bit trying to get it into the fluted, sharp-edged pan. Then I tried Beranbaum’s technique. What a game changer! I liked her method so much the first time I attempted it that I immediately made a second batch of dough and lined another pan to confirm that her technique was indeed that clever. It was. Fortunately, Beranbaum’s new book has four tart recipes. I’m looking forward to trying them all.

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