Les Petits Sweets

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

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

Beaten, Seared, and Sauced

These days, it’s rare that I get to read a book that will keep me up at night because I just can’t put it down, not because I need to finish it to construct an argument around it for a presentation or my dissertation. Jonathan Dixon’s Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America initially caught my attention because … Continue reading Beaten, Seared, and Sauced

For Grant Achatz, Focus is on Emotions, Interactions

“Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,” said Grant Achatz, the chef-owner of Alinea in Chicago, at the Institute of Culinary Education last night. “It’s being inspired by that. It’s reactions to influences, whether those are reading a book, walking down the street, or looking up something online. Creativity is really unpredictable, and can come from anywhere.” … Continue reading For Grant Achatz, Focus is on Emotions, Interactions

Culinary Careers

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