image from Grand Central Bakery
Although I’ve gotten much better about limiting myself, I have a cookbook problem. I get excited about a style of cooking, a chef, a particular restaurant, etc. I buy a related book. Said book sits on the shelf, takes up a lot of space, is a bitch to move, and collects a lot of dust. I probably have a couple dozen cookbooks (many now sitting in storage in my parents’ basement) but only three get pulled off the shelf regularly. Those books are tattered, torn, and show evidence of many a kitchen spill or mishap. I’m happy to say that this book, The Grand Central Baking Book, will be joining the ranks of regularly used. It’s been a long time since I’ve been as excited about a cookbook as this one.
The book has a fantastic mix of recipes for sweet and savory baked goodies. I’m not sure which one to tackle first. I’m itching to try a recipe requiring yeast (perhaps the amazing cinnamon rolls?) since I picked up a few blocks of fresh yeast from the store last weekend. The only thing holding me back is the fact that many of their yeast recipes require making a starter, something that a) adds more time to the recipe, b) requires some advance planning, and c) I’ve never done before. I’m trying to set aside some time tomorrow to make something from this book. I will, of course, report the results back here soon.
Happy Friday friends!