Adjusting the Gateau Noir. Or: Reader, I Frosted It.

Gluten-free, dairy-free baked goods are a pain to find, and once I find them, they rarely live up to my (admittedly extremely picky) standards.  And I have not enjoyed my DIY endeavors so far; there's been an awful lot of experimentation and preparations with twice as many steps as their dairyful+glutenful counterparts, for mediocre results.

And so I cast my mind back, to the Cookbook of Unreasonably Rich Desserts and Fatally Flawed Recipes.  Once upon a time, a decade or more ago, I got this cookbook.  I think it came from a garage sale.  Filled with fancy cakes.  I tried a few of the recipes and it didn't take long to discover that each recipe had something skipped -- some place where the author undoubtedly assumed her audience was going to be experienced enough to know, for instance, that she meant what I'd call 'simmer' when she said 'boil' (to take the example I marked up in black ink in my copy).

( And I've got a favorite recipe in there. )