I have been anxiously awaiting Julie Jones’ newest book, The Pastry School. In part because I’m now in love with her pie crust recipe, in part because the custard in her custard tart is actually really good and I had never made custard from scratch before, but also because she makes her pies look amazing! It officially came out in the United States earlier this week, and as soon as I logged into Bookshop, I discovered that it was on backorder. I checked again today – I officially have a copy coming my way!
Not having this book has not slowed me down, however. If you’ve been following my Instagram, you may have noticed that we’ve been doing a lot of baking straight out of The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook which has been a blast. We’ve been learning a lot, including how to use instant yeast and that when your brown sugar forms into a giant rock, you probably shouldn’t run it through a food processor to make it not be a rock anymore. (Our sugar measurements ended up being too heavy in our chocolate chip cookies because the sugar had become to fine.)
It has certainly been an adventure in baking!