I made these Mexican brioche buns from the book to give you a sample of what's inside. I was attracted to this recipe in particular because the buns reminded me of baked goods I used to get at Rojas Mexican Bakery in Brooklyn many years ago. While I loved how these buns came out - soft and light and not too sweet - I did think the recipe was a tad confusing to follow, a problem that crops up here and there throughout the book. (Let's just say in this instance I was glad of my pastry arts class in culinary school, because the buns needed more flour than the recipe called for.)
That said, this is a really good resource for basic techniques from cookies to breads to cakes, and even though some of the instructions could do with a bit of streamlining, the variations on the techniques - like these buns, an iteration of basic brioche dough - make the book valuable for both beginners and experienced home bakers. And the photos are all nice and food porny.
You get two chances to win: Leave a comment, and tweet the giveaway. That's it! Couldn't be easier. The giveaway is open to anyone, anywhere, but I will warn you that if you're too far away it'll take awhile to get to you. I will undoubtedly be broke from my trip and need to choose the cheapest shipping method. Sorry!
I'll pick a winner on or around April 13 using trusty old Random.org when I get back (and have recovered somewhat) from my eating extravaganza through Eastern and Central Europe. (If Poppa Trix can drag me back, that is.)
Good luck, and see you soon!