Hi hounds. I went against one of my cardinal rules on buying cookbooks and impulsively bought a book by Donna Hay that I knew virtually nothing about, "Modern Classics Book 2" (see link). I couldn't resist b/c it was deeply discounted and I had a good feeling about it, so I figured why not.
For those who don't know, Ms. Hay is an Australian-based food writer and stylist. She has an elegant, minimalist style that speaks to me, and she publishes a bi-monthly food mag called none other than "Donna Hay" that I've enjoyed flipping through at my local Borders. I'm just getting acquainted w/ her style, but she reminds me of a cross btwn. Martha Stewart and Nigella Lawson. I've cooled on Martha and never could get into Nigella, so Ms. Hay is entering my life at a good time.
What really seduced me to buy this particular book was that it is filled w/ all kinds of wonderful desserts. Not elaborate, multi-page recipes, but simple things that I would love to eat and make...bar cookies, shortbread, custards, fruit desserts. And for those of you who love food photos as much as I do, there's a picture to go along w/ every single recipe! I've already made the meringue recipe for a pavlova dessert w/ pretty good success and will write a separate report for that later.
I guess I'd like to hear your thoughts on Ms. Hay. Are her books and recipes generally reliable? Any comments on this specific book that I bought? One concern I had was if there would be any glitches given that she is writing from an Australian perspective. One comment on Amazon indicated that 1 TB in her recipes really equals about 1 TB + 1 tsp. based on US standards. I'm not sure if this is true since she didn't address this anywhere in the book. I'm also wondering if there will be any hard-to-find ingredients in the US. Any thoughts appreciated!
PS. I found it interesting that she often uses superfine/caster sugar. I bought some for the first time and think it was fantastic in my meringue! Can't wait to use it in other baked goods.