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
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
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 