from The King Arthur Baking School
Cookbook review by Tracey Zabar
This book is full of detailed instructions for baking all sorts of doughs, and beautiful photographs for clear understanding of each recipe. There are sourdough and yeasted doughs, pre-ferments for pizza and bagels, and laminated dough for pastries. I was charmed by these simple cookies, and made them with a sprinkling of raw sugar. Next on my list: Ciabatta; S’mores Tart; Cream Scones; and a lovely Cocoa Streusel Coffeecake.
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