In the last few years, I have discovered just how creative pastry chefs can be and by the way…I really want to be one.
My first read: On Food and Cooking: The Science and Lore of the Kitchen. Harold McGee, the world renowned authority on the chemistry of food and cooking, offers a translation of technical food science into cook-friendly kitchen science. Whoever thought that I could get so excited about science? It was always the class I loved the least and now I am perusing it with a meticulous passion. Go figure…lessons applied early in life can come back and hit you right between the eyes.
I will be blogging about the lessons I learn from some rather professional heavy weights over the course of the next 9 months.
Practice makes perfect so here are some of the techniques I learned in Lesson I: The Art of Croissants… and then practiced this past weekend.
Bon Appetit!