“I read the NYT article, made my first batch, and immediately got the book. What a really great concept – that works so very well. I am the breakfast chef at an inn in Vermont and the brioche dough is really simple, versatile and delicious (to say nothing of being a time saver).
I have a lot (too many) bread books, have been a recipe tester for a food writer and can honestly say that with all the experience I have, yours is going to be my go to book.
Thank you both for writing it.” Gale
Gale, this note is like music to my ears. I hear what you are saying and wish I had this recipe when I was working in restaurants and making brioche. Read More