The Art of French Pastry

are liquids, solids, eggs,
apples, nuts, flour, or
spices. It’s very efficient to
put a bowl on a scale, zero
out the scale, and pour or
scoop in the amount of
flour you need—and there
will be fewer items to wash
up when you’ve finished.
Most importantly, the
recipes will work. That’s
why it doesn’t take long for
my initially skeptical