The Art of French Pastry

(Chris Devlin) #1

chemicals. The brand of
vanilla I recommend—the
only one I use, in fact—is
made by Nielsen-Massey,
an Illinois-based company
that has been around since
1907.
All vanilla products keep
best in an airtight jar at
room temperature, away
from light. When buying
any type of extract, follow
your senses and pick what

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