Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

You can use melted butter instead of oil, but your cake may be a little denser.

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

The food world is more crowded these days, but I think that there are more opportunities.

Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.