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
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
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
Pots and Plumes 