Gale Gand's Just a Bite : 125 Luscious, Little Desserts

Thanks for the info.

 

WOW small desserts, my favourite. There is no trace of snow and already have three new books on my wishlist. And you know what Kimmie? It's all your fault!

 

Kimmie and Iza: You two are a very bad influence on my cheque book. I just noticed that b&n.com has free shipping and I made a list of what I can get now (including Iza's fave, The Best Recipe) and will probably be getting all these wonderful new suggestions. It's a good thing I'm getting that tax refund. Thank you Dubya!

 

I am so sorry to hear that Risa. Never in my life have I been told I was a bad influence on someone. I am truly devastated by that news. I can only say one thing, Get In The Sweet Kitchen too! You will not be sorry.

 

And there I am with my GSP check of 51$ Not fair!

 

Just curious, is anyone working out of her baking book?

 

Oh, I mean her other book. I can't think of the name right this second. Isn't it flour, sugar, eggs...or something close to that?...

I have it and haven't done much from it. I'm stalled, that's why I'm looking for some feed back.

 

In the Sweet Kitchen is coming out in USA measurements soon....I get the gallies in a few days. We have Regan Daley on the docket for Nov 2.
Gail Gand is coming in mid-Oct for a Kitchen show with some other Chicagoans

 

What's the difference between Canadian and US measurements? Is a Canadian cup of flour only 60% of an American cup of flour?

Or more seriously, did they re-do In the Sweet Kitchen because of the difference in say the Canadian Robin Hood all-purpose flour and the American Pillsbury all-purpose flour? I always used American cookbooks when I was still in Canada with success and I pretty much just followed the recipes. I made the All-In-The-Pan Chewy Chocolate Cake from In the Sweet Kitchen a couple of weeks ago and it turned out great except I realized after that I never liked that kind of frosting (butter,icing sugar and cocoa). It's always too sweet for me since I'm a dark chocolate girl. Hmmm.. maybe if I used only 60% of the icing sugar? hehehehehe

 

Risa,

In the book Regan Daley gives the difference between our respective flour, basically it’s pretty much the same except for your southern flour. If you are interested let me know an I’ll copy that paragraph for you.

 

From her publisher at Workman press.

 

Don't know, I'll tell you what I find when I get the galleys in a couple of days.

 

I have the book. I bought it in July when I went home to Vancouver. That's why I was confused about the American version. I didn't understand what the difference would be.