Baking: From My Home to Yours

This cookbook has a wonderful assortment of recipes and the instructions are like having an old friend at your side. Moreover, the book is studded by luscious photographs. However, the ingredients are provided in volume measurements (e.g. cups) instead of weight. Published in 2006, it probably came out on the cusp of the change in American baking, when the greater accuracy of weight measurements was embraced. Its my only disappointment, and hopefully Dorie Greenspan will update its measurements.

All the recipes I have tested from this book are excellent. The Lenox biscotti, the 15-minute magic Amaretti Torte are especially notable for their outstanding flavour and ease of preparation.

The only thing that would improve the book is if weight measurements were included (either metric or imperial) instead of cups. Also, it's important to read her instructions for measuring since the author uses a scoop/dip and sweep method for filling her measuring cups with flour instead of a spoon & sweep method. This makes a big difference when making the recipes.

I have decided to weigh all my ingredients as I measure them the first time and then write them directly in the book so in future I can go directly to the scale instead of using the measuring cups again. It also makes it much easier when multiplying the recipe to make much larger batches (eg. biscotti for 250 people for a restaurant's garden party).