I have her pastry book. I haven't worked out of it yet....stalled (nothing really caught my eye). But I'd also be very interested in any opinions/suggestions anyone else has about her recipes from this book.
I don't have her pastry book but I do have her bread book. Kimmie is going to kill me for this but...
She is kind of shrill. "Do it exactly this way or you will fail!" She is for ever saying things like "You can mix the dough in a bowl but I prefer to work on a wooden surface." I read a fair amount of condescension into her writings. The other thing I find annoying about her book is that her Country White Bread recipe, for example, takes 6 pages. It is interspersed with all kinds of extraneous information. You have to really hunt for the recipe steps. The information is all good but why blend it into the rcipe. In Crust & Crumb, Peter Reinhart gives you all of the same good info but he does it before the recipe/formula. Whether or not her breads are worth the aggravation remains to be seen. Her first two loaves are retarding in my fridge as I write.
I'm not sure if my rant applies to her pastry book, but if i were a betting man...
My comments were in no way meant to be personal comment on Chef Silverton. If I offened, I'm sorry. I understand that she is one of the preeminent bakers of our time. I was, and am, speaking as a neophyte bread baker.
I really liked her on Baking With Julia. She was so soft and calm. Seems like such a nice person.
I got my book this morning! I know the Canada Post truck comes around 10 AM, kept looking out of the window wishing it to appear, and he did. Couldn't wait to open the box. Started leafing through the book. Read part of it this afternoon. I am sorry to say I am a bit disappointed that all the recipes are based on the starter method. Guess I was expecting some yeast based recipes. I am not sure I am ready to embark on the 14 days raisin based starter.