General Discussion 24


Bob Brooks | Jul 17, 2002 01:24 PM

My wife is an avid baker whose birthday is soon approaching. She has never expressed much interest in Silpat, but I just noted in Leslie Brenner's "The Fourth Star," (BTW this is a great read about Boulud's restaurant in New York) how one of the pastry chefs was somewhat amazed that so few home cooks used this product, which he seemed to think was indispensible.

Anyway, any opinions on using Silpat?

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