50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel

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So, do I sound like I enjoyed reading through this cookbook? I did. There are many recipes I am looking forward to trying when I have my new kitchen. I love to bake and a challenging recipe is always welcome now and again. There are others inside that I have made but I think I will make many of those that I have not.

Also for recipes I've made before from the original authors there's slight things that could alter it -not in a game breaking way just __different__. Tosi's birthday layer cake. She/they (milkbar) uses plugra or European style butter. It's listed as "butter" and the dreaded salt thing comes up. Morton is a lot saltier tasting than the diamond crystal tosi uses.Whether you are an experienced baker or a novice, you will love the collection of recipes in 50 Things to Bake Before You Die.

Each of the recipes is presented with clear and easy to understand instructions, so you can confidently try out something new. This book, as many have said, is very very beautiful. I just wish there were a little more information at the beginning for one thing:There are a myriad of recipes from some of the most renown pastry chefs such as Madeleines from Daniel Boulud (I have baked Madeleines – several flavors in fact: lavender, double vanilla, chocolate chip, and vanilla and chocolate), they are a delightful cookie/cake and perfect with a cup of tea or coffee. S’mores macarons