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This book has very easy, and a few complicated recipes written by an expert who is able to articulate to the new and uninitiated exactly what you have to do and why. Jeanne makes you to feel anything is possible- with her guidance and GF flour mix. She give great British conversions for weight/measurement. Some recipes ( croissants) took a couple of times to feel right in consistency but tasted great from the start. Some require you to be happily processing them ( resting in fridge till cool etc) whilst working on something else, so you can give them a small amount of attention on a frequent basis eg puff pastry. The puff pastry is to die for and freezes brilliantly. I now keep batches in the freezer and make them when I am having a paper work day. Jeanne is an expert patisserie chef so really knows her science, but gives step by step instructions for everything. One thing I would say- and she herself says, and it is vitally important. Read the recipe(s) from start to finish, several times, make sure you have all the ingredients and plenty of them, as you can feel inspired to try lots of recipes. That is how I achieved (and I forgot to say, her recipes give you a wonderful sense of achievement) the most delicious GF croissants!! Order GF glutinous rice flour off internet or try Chinese supermarket!Read full review
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