Les Petits Sweets: Two-Bite Desserts from the French Pâtisserie, will be released on September 6, 2016. It is available for pre-order now. The French way is the petite treat: two delicious bites—just a taste—of a sablé, madeleine, petit four, nougat, caramel, or other dessert that packs a sweet punch. With the tiny desserts featured in Les Petits Sweets, you can taste more than one, make … Continue reading Les Petits Sweets
Payard Cookies was published in November 2015. Third-generation pastry chef François Payard shares his favorite cookie recipes—the bestsellers at his popular New York City patisseries and cafés, the recipes he learned from his father, and the ones he makes at home. They range from the simplest sablés (butter cookies) to the most picture-perfect macarons, with everything in between: unassuming spice cookies, jam-filled linzers and other … Continue reading Payard Cookies
I wrote a profile of Ladurée in the spring 2016 issue of Bake from Scratch. Continue reading Ladurée in Bake from Scratch
When the United States team made culinary history at the 2015 Bocuse d’Or with its second place win—the first time an American team reached the podium of the international competition – both the food and the serving pieces contributed to the victory. Central to the team’s success was the show-stopping meat platter prepared by USA team leader Philip Tessier, displayed on a custom platter created … Continue reading The Power of Great Design
I first went to Mexico as a backpacker over winter break in 2007. My total budget for three weeks and 5,000 kilometers was $500, which ended up covering transportation, lodging, food, drinks, and a healthy dose of souvenirs and presents. Swiss friends drove down from Mississippi, picked me up in Louisiana, and drove on down to the border. We left the car in Laredo, Mexico … Continue reading Memories of Mexico, Old and New
The 11th edition of Madrid Fusión, which took place January 21-23, focused less on dazzling with technique and more on expressing sensitivity to one’s physical and cultural environment. It can be safely assumed that immersion circulators, rotary evaporators, and other modern technologies are very much part of the everyday repertoire of the chefs featured, and that for most of them, “creativity continues”—this year’s theme—beyond technology, … Continue reading Madrid Fusión 2013
I wrote an article about Modernist Cuisine: The Art and Science of Cooking, an interview with Nathan Myhrvold, and a profile of co-author Maxime Bilet for the ICE newsletter. I’ll post some of that when it comes out, but this is more of a stream-of-consciousness post to try and understand why it was so hard to write about a book I’ve been hearing about since … Continue reading What to Say About Modernist Cuisine
Prohibition, which was in place between 1920 and 1933 and forbade the production, sale, and importation of alcohol, all but killed the vigorous spirit industry that had taken root in the United States until then. Most distilleries were forced to close. The ones that remained open, as did Buffalo Trace in Kentucky, were allowed to do so under special licenses to distill bourbon for medicinal … Continue reading When Bourbon Gets in a New York State of Mind
Culinary Careers: How to Get Your Dream Job in Food, with Advice from Top Culinary Professionals (Clarkson Potter) is now out! This book is the culmination of nearly two years of work, from proposal to publication. Institute of Culinary Education President Rick Smilow and I conceived Culinary Careers as a comprehensive guide to help students, career changers, prep cooks looking to move up, weary chefs … Continue reading Culinary Careers
Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone Francois Payard with Anne E. McBride [Clarkson Potter, 2008] The publisher’s description: Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes. On any given weekend at the esteemed New York City institution Payard … Continue reading Chocolate Epiphany
Pots and Plumes 