. Excellent blog about pastry for the home chef. I've found seeing pictures of process hugely helpful in expanding my cooking skills, and this is as good as it gets -- only with extra information about the history and development of the recipes and a geeky and tremendously useful review of baking basics.
I just made a génoise for a jelly roll. I've made génoise before, actually, but the recipe I had was fiddly and hard to follow and required a candy thermometer. It turned out so-so. Joe Pastry's tutorial made it easy -- and the finished product turned out excellent. (I just ate the crispy edges. I would make this recipe again even if the crispy edges were all I got. Yum.)
If you get into it, make sure you read back by the calendar view rather than just the links on the right-hand side. The links go to the recipes and tutorial, but if you read the other entries posted that week, you'll get all the nifty extra info on the ingredients, methods, and history.
If you're a geek and you like cooking -- check it out. Highly recommended.