|
WHY BAKE?
No one rejects my work. There's an endpoint in sight, and everyone goes away happy. It's cathartic; I get to slap some dough around, and no one gets hurt. It prevents "page rage" (do I need to explain that?).
For more of my thoughts on baking and writing, see my guest blog on Madam Mayo's fabulous site.  My Russian grandma would be impressed. (Actually, she'd say, "Eat! Why don't you eat? Why doesn't she eat?")  Not bad for a beginner Why "Bake Write"?Because this site software sets a ridiculous character limit for the menu items. If I type in "Baking for Writers," I get "Baking for Writ" which sounds to me more like a legal term. Tort[sic] anyone?
My Favorite Cookbooks
The King Arthur Flour Baker's Companion The New Best Recipe From Cook's Illustrated The Bread Baker's Apprentice by Peter Reinhart
|
|
|
