I ordered multiple UK copies of Nicola's book, because I'm impatient. I'm re-ordering some US copies for gifts, right now. The book is chock full of science, tips for improving any of your existing recipes, not to mention the stunning original recipes. Nicola's work has truly changed my baking.
Thanks for putting in the link to get Nicola's book now from UK. I tried earlier form amazon,uk. The shipping fee was more than the book! Now I can get this. Have a wonderful weekend!
It arrived on my Kindle a few weeks back, and I've been reading it ever since, with small and extremely concentrated bites of attention because it's like the richest cake, so filling & so intense. It is *so damn good* - and so many things all at once, including a superb introduction to the science of food. The phrase "labour of love" is over-used to the point of being exhausted marketing jargon, but in this case I can't think of a better description - it's just so carefully and joyfully put together, every element of it polished until it's blindingly shiny...
I ordered multiple UK copies of Nicola's book, because I'm impatient. I'm re-ordering some US copies for gifts, right now. The book is chock full of science, tips for improving any of your existing recipes, not to mention the stunning original recipes. Nicola's work has truly changed my baking.
Is there any difference between the UK and the Us versions as far as measurements?
I suspect the only difference will be the inclusion of Fahrenheit temperatures. Most recipes are in grams, with volume measures for small amounts.
Thanks! I'll order the UK version to have it now, and do the math for temperature conversions.
Thanks for putting in the link to get Nicola's book now from UK. I tried earlier form amazon,uk. The shipping fee was more than the book! Now I can get this. Have a wonderful weekend!
Blackwells is my secret source for UK books!
Thank you for the link to the UK store! Just placed an order :) don't want to wait until Nov
It arrived on my Kindle a few weeks back, and I've been reading it ever since, with small and extremely concentrated bites of attention because it's like the richest cake, so filling & so intense. It is *so damn good* - and so many things all at once, including a superb introduction to the science of food. The phrase "labour of love" is over-used to the point of being exhausted marketing jargon, but in this case I can't think of a better description - it's just so carefully and joyfully put together, every element of it polished until it's blindingly shiny...
What a thing.
What a thing, indeed, Mike!