Nice book but I have to be critical...for instance the american units and its converting made me lough...recipe for plain scones: all purpose flour 152gr(1 cup+ 1 1/2tbsp), cake flour 304gr(2 1/4cups + 2tbsp)... it seems that all purpose flour is heavier than cake flour... the next recipe of chocolate cherry scones proves that. In this recipe 2 1/4cups + 2tbsp of all purpose flour make 332gr. Why didn't he use just all purpose flour or just cake flour for scones recipe I don't know. Too complicated... I just really do not believe that with these kinds of recipes anyone would get familiar. I do not believe you would share these weird recipes with someone else with happines. It seems as well that you need for some recipes microscales.(baking powder 6,5gr, baking soda 4,5gr, kosher salt 2,2gr)..Recipe for large batch of pastry cream: besides the other things 666gr of whole milk and 100gr of custard powder... I think in this ratio the pastry cream would be very thick (there's usually used 1OOgr of corn flour per 1l of milk)...not speaking of being used of using recipes with 250gr, 500gr, 750gr...milk. I have to still find out why Thomas Keller is obsessed with using Kosher salt as most chefs with reminding us of using free range eggs. I'm quite happy Thomas wasn't a physicist. His equation of relativity would have been much much more difficult and complicated.
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