In article
therwhen.com>,
says...
> On 5/4/06, LDR > wrote:
> >
> > Why also complain (other posters, I think) that she's too fussy? Or put
> > another way: Why
> > prefer information that's dumbed down?
>
>
> You misrepresent my comments. What I said was, "I have had all three of her
> bibles and think that her recipes are, overall, more trouble than they are
> worth. She is obsessively fussy, and, while the results are good, you can
> get as good a results without being so nitpicky."
>
> Many of her recipes are far too complex for the results. I've owned a
> bakery and had professional pastry chefs work for me. They look at her
> books with incredulity. You don't have to make it that hard to get good
> results.
>
> There is a difference between "dumbed down" and excessively complex. Good
> instruction falls somewhere inbetween these extremes. It's not rocket
> science, we're not inventing a cure for cancer... it's just a cake.
>

Ms. Beranbaum is the first person to say she's anal in her obsession to
test and explore recipes, which, by the way and very interestingly,
bakers do not call recipes recipes--they call them formulas. (Actually,
anal is my word, not hers, but she does say something like it.)

Your point is well taken for yourself, Mike, and maybe many others, but
I like to swim in information and decide for myself what to keep. Let's
say for argument and good will, that there are two extremes: Ms.
Beranbaum's bibles and recipes printed on a Pillsbury bag.

Guess which way I would lean? :-)

On Fri, 05 May 2006 15:00:46 GMT, LDR >
wrote:

>Your point is well taken for yourself, Mike, and maybe many others, but
>I like to swim in information and decide for myself what to keep. Let's
>say for argument and good will, that there are two extremes: Ms.
>Beranbaum's bibles and recipes printed on a Pillsbury bag.

I have yet to make a "ROSE RECIPE" and someone inquire if it was a
"box" mix. <vbg> If taking the time to make something
breathtaking....Rose's books are next to Julia in the pastry and cake
category. Her formulas are exquisite and the Pineapple Upside Down
Cake will make you fall to your knees.

Fussy...? Yes...and that is why we put a starched linen napkin next
to the Baccarat crystal.

A guest is worth the effort....and just because we can.

I have to agree , I too am a baker , and find I too can do things on
average faster than the houswife cook. She lso takes pride in preparing
so Thee ooks provide that instruction.
as for me simple and run of the mill are my favorites still , and I
can make about anythng with or without the book, the old standards are
the choice of many, Steve