The Art of French Pastry

at home is different from
baking in a professional
pastry kitchen, where we
use commercial convection
ovens with many shelves.
For this reason all of the
recipes in this book were
tested in a home kitchen
using a regular oven. My
coauthor Martha’s oven is
a vintage gas Wedgewood,
and mine is an electric
oven from KitchenAid.