Pastry Chef Quotes

JEMAINE Lisa? BRET Yes, she's in Delta Force. She's been deployed to Fallujah. JEMAINE But she works in the croissant shop. BRET Yeah, she's got two jobs. She's a pastry chef and a sniper.

The chef turned back to the housekeeper. “Why is there doubt about the relations between Monsieur and Madame Rutledge?” The sheets,” she said succinctly. Jake nearly choked on his pastry. “You have the housemaids spying on them?” he asked around a mouthful of custard and cream. Not at all,” the housekeeper said defensively. “It’s only that we have vigilant maids who tell me everything. And even if they didn’t, one hardly needs great powers of observation to see that they do not behave like a married couple.” The chef looked deeply concerned. “You think there’s a problem with his carrot?” Watercress, carrot—is everything food to you?” Jake demanded. The chef shrugged. “Oui.” Well,” Jake said testily, “there is a string of Rutledge’s past mistresses who would undoubtedly testify there is nothing wrong with his carrot.” Alors, he is a virile man . . . she is a beautiful woman . . . why are they not making salad together?

I mean, imagine for a second Olivero Barretto, some nice Italian kid from down the block in Cranston, Rhode Island. He comes to see Mr. Cavilleri, a wage-earning pastry chef of that city, and says, "I would like to marry your only daughter, Jennifer." What would the old man's first question be? (He would not question Barretto's love, since to know Jenny is to love Jenny; it's a universal truth). No, Mr. Cavilleri would say something like, "Barretto, how are you going to support her?

the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna’s victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

I wrote this HAIKU cuz today NYC definitely looks like a wonderland. ENJOY what is winter but a pastry chef gone crazy frosting all in sight Robin Glasser have fun in the snow

This same gag is used by pastry chefs to swirl chocolate or raspberry sauce through creme anglaise and allows them to charge you another three bucks a plate for two seconds of work that you could easily train a chimp to do. But.

I’ll tell you one thing I know for sure,” he’d said. “You only have one life. Whatever you decide to do, you should try and be happy. Don’t be afraid to take risks.

We have all, of course, heard the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna’s victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie.

I'm an excellent pastry chef. My pie crust is better than my Zia Rosa's. Come on back to the kitchen. I'll make a chocolate cream pie before your very eyes. I'll feed a piece of it to you by hand. And by the time I'm done, you're not going to be asking me if I'm gay anymore." She cleared her throat, gaze darting down. "Is that so." "It is," he said. "On your feet. Come on back to the kitchen. I mean it. I'm dead serious. It's pie time. And I am so ready for you.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

Consider this argument another wedge served from the malodorous pie known as "My way is Right," the dessert of choice for politicians, religious leaders, and warring pastry chefs.

I saw the head chef at the Hotel Majestic fire a pastry cook because the poor devil could not get his brioches to rise straight. This ruthlessness made all the other chefs feel that they were working in the best kitchen in the world.

Her sense of artistry reached even as far as her plating and presentation... arranging her tarts in a woven basket like a bouquet of flowers. The sight of her bringing them to us was like a scene straight out of a fairy tale! Yes... she too... is like a character straight from fantasy. A fairy godmother who casts her spells on ordinary ingredients... ... turning them into beautiful and delicious princesses of food! All who take a bite of her apples... ... fall under her spell... ... and are transported into a land of dreams!

I made tourtes of veal, of capons, and of artichokes and cardoon hearts. I slaved over pork belly tortellini and eggs stuffed with their own yolks and raisins, pepper, cinnamon, orange juice, and butter. I made sure the pastry chef was working hard on the pastry twists made with rosewater and currants. Soups of cauliflower, mushrooms, and leeks simmered for the better part of the day.

But the launching had been a great success and now that the Space Hotel was safely in orbit, there was a tremendous hustle and bustle to send up the first guests. It was rumored that the President of the United States himself was going to be among the first to stay in the hotel, and of course there was a mad rush by all sorts of other people across the world to book rooms. Several kings and queens had cabled the White House in Washington for reservations, and a Texas millionaire called Orson Cart, who was about to marry a Hollywood starlet called Helen Highwater, was offering one hundred thousand dollars a day for the honeymoon suite. But you cannot send guests to a hotel unless there are lots of people there to look after them, and that explains why there was yet another interesting object orbiting the earth at that moment. This was the large Commuter Capsule containing the entire staff for Space Hotel “U.S.A.” There were managers, assistant managers, desk clerks, waitresses, bellhops, chambermaids, pastry chefs and hall porters. The capsule they were traveling in was manned by the three famous astronauts, Shuckworth, Shanks and Showler, all of them handsome, clever and brave. “In exactly one hour,” said Shuckworth,

Go light, light, light, said the pastry chef. Not too hard, the touch. So I simmered the fruit with sugar. Eased together a batter, barely stirring. The shortcakes came whispering from the oven, pale mounds, uncompromised. I slipped fingers into their heat. Outside the grass was scant and dead and below my pane of mountain sky, smog clung to the lowlands like scum on stock, one unending gray season. But on my tongue it was summer and it was spring and seasons flourished and vines ran high. Butter and fruit: my mouth an orchard in the sun.

Your father played chess," Hertz Shemets once said, "like a man with a toothache, a hemorrhoid, and gas." He sighed, he moaned. He tugged in fits at the patchy remnant of his brown hair, or chased it with his fingers back and forth across his pate like a pastry chef scattering flour on a marble slab. The blunders of his opponents were each a separate cramp in the abdomen. His own moves, however daring, however startling and original and strong, struck him like successive pieces of terrible news, so that he covered his mouth and rolled his eyes at the sight of them.

Five years from today. Where, exactly, do you want to be?" Her eyes lit up. Sadie loves that kind of question. "Ooh. Wow. Let me think. December, getting close to Christmas. I'll be twenty-one..." "Passed out under the tree with a fifth of Jack, half a 7-Eleven rotisserie chicken, and a cat who poops in your shoes." Frankie returned our startled glances with his lizard look. "Oh, wait. That's me. Sorry." I opted to ignore him. "Five years to the day,Sadie." She glanced quickly between Frankie and me. "Do we need a time-out here?" "Nope," I said. "Carry on." "Okay. Five years. I will be in New York visiting the pair of you because, while NYU is fab, I will be halfwau through my final year of classics at Cambridge, trying to decide whether I want to be a psychologist or a pastry chef. You," she said sternly to Frankie, "will be drinking appropriate amounds of champagne with your boyfriend, a six-three blond from Helsinki who happens to design for Tory Burch. Ah! Don't say anything. It's my future. You can choose a different designer when it's you go. I want the Tory freebies." She turned to me. "We will be sipping said champagne in the middle of the Gagosian Galley, because it is the opening night of your first solo exhibit. At which everything will sell." She punctuated the sentence by poking the air with a speared black olive. "I love you," I told her. Then, "But that wasn't really about you." "Oh,but it was," she disagreed, going back to her salad. "It's exactly where I want to be. Although" -she grinned over a tomato wedge- "I might have the next David Beckham in tow." "The next David Beckham is a five-foot-tall Welshman named Madog Cadwalader. He has extra teeth and bow legs." "Really?" Sadie asked. Frankie snorted. "No.Not really.

I meant to run down every road and up to every house if necessary. Movement conjured appetite, specific and sharp. For carne asada fries sweating in Styrofoam. For Australian fairy bread doused in sprinkles so plastic they'd outlast the coral reefs. For jian bing and soy milk and man tou strung each morning down Beijing's hutongs, where vendors were rumored to whiten their dough with lead paint, not fatal in such quantities, but sweet, addictive, you could cultivate a dangerous passion. Every artist needs a muse, the pastry chef had said, and it occurred to me that the muse might be myself.

In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.

I can’t help believing that Liberty’s conservative evangelicalism is just one of many possible outcomes of a centuries-long process of religious evolution. If Jonathan Edwards had decided to become a blacksmith or a pastry chef instead of leading the Great Awakening, would evangelical Christianity still have become America’s dominant religion? I have a hard time thinking so. When you take the historical view, it seems just as likely that Quakerism would have taken over the country’s religious landscape, and instead of Thomas Road Baptist Church, we’d have Quaker megameetings with TV cameras showing twenty thousand people worshipping in silence.

Molly dove into the pastries. It had been a very long walk from the village and she’d been living on sandwiches and a thermos of cold tea. “These are delicious!” she said, around a mouthful of pastry. “Is learning to cook from first husband,” said Cook. “Then is cooking him. Lousy husband. Second husband is chef, much better.

Momo Akanegakubo's field of expertise is sweets. Cakes. Candies. Desserts of all varieties. She excels at them all! In fact, her delicate technique and vibrant sense of artistry is what earned her a Seat on the Council of Ten! Council of Ten Fourth Seat, Momo Akanegakubo... ... is far and away the Top Patissier of the Totsuki Institute's current generation!

Are you talking about me?" Danny looked up from the pastry board, suspicion written clearly across his face. "Just bemoaning your tragic heterosexuality," Win sighed, swinging his knives down on the prep station. "Oh," Danny said, blinking. "Well. Sorry about that, but there's not much I can do about it." Win waved that away. "No big. I'm not that into workplace romance, myself.

I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.

The Romans also had beautifully made metal colanders and bronze chafing dishes, flattish metal patinae, vast cauldrons of brass and bronze, pastry molds in varying ornate shapes, fish kettles, frying pans with special pouring lips to dispense the sauce and handles that folded up. Much of what has remained looks disconcertingly modern. The range of Roman metal cookware was still impressing the chef Alexis Soyer in 1853. Soyer was particularly taken with a very high-tech sounding two-tiered vessel called the authepsa (the name means “self-boiling”). Like a modern steamer, it came in two layers, made of Corinthian brass. The top compartment, said Soyer, could be used for gently cooking “light delicacies destined for dessert.” It was a highly valued utensil. Cicero describes one authepsa being sold at auction for such a high price that bystanders assumed the thing being sold was an entire farm.

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!

As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped it back and forth, beads of sweat springing on his forehead as his arm muscles released and contracted. When it was almost ready, he reached up for the shelf where the spices and colors were kept. Carefully, he brought down the bottle of 'creme de violette,' the jar of delicate, dried violets, their petals sparkling with sugar. In tiny drops, he measured the purple liqueur into the mixture. He was acting on impulse, yet at the same time he felt certain, as though his first teacher, Monsieur Careme, was with him, guiding his steps. The scent reached up as he stirred, heady and sweet as a meadow, deep as lingering perfume in a midnight room. Hands shaking, he piped the mixture onto a tray in tiny rounds, enough to make six, one for each day that he and Jeanne would have to make it through before they could be together for the rest of their lives. Maurice was delayed talking to Josef, and by the time he returned, Gui was putting the finishing touches to his creations, filling them with a vanilla cream from the cold room, balancing one, tiny, sugar-frosted violet flower upon each.

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

In a perfect world all men would be pastry chefs.

He could mentally picture, in great detail, some of the grand, intricately detailed pastries and cakes Lani had constructed at Gateau. Her inspired creations had drawn raves. She hadn't been a Beard nominee during her first year of eligibility for nothing. She'd worked tirelessly to perfect even the tiniest detail, not because the client- or an awards committee- would have noticed, but because it mattered to her that each effort be her best. In fact, it was her work ethic and dedication that had first caught his attention. She wasn't a grandstander, like most with her natural ability, behaving in whatever manner it took to stick out and be noticed. She let her work speak for her. And speak it did. It fairly shouted, in fact. Once he'd noticed, he couldn't help being further captivated by how different her demeanor was from most budding chefs. Bravado, with a healthy dose of self-confidence bordering on arrogance, was a trademark of the profession. Some would say it was a requirement. Leilani's quiet charm, and what he'd come to describe as her relentless calm and ruthless optimism had made an indelible mark on him. She wasn't like any baker he'd ever met, much less any top-notch chef. She cared, she labored- hard- and she lived, breathed, ate, and slept food, as any great chef did. But she was never frantic, never obsessed, never... overwrought, as most great chefs were. That teetering-off-the-cliff verve was the atmosphere he'd lived in, thrived on, almost his entire life. Leilani had that same core passion in spades, but it resided in a special place inside her. She simply allowed it to flow outward, like a quietly rippling stream, steady and true. As even the gentlest flowing stream could wear away the sturdiest stone, so had Leilani worn down any resistance he'd tried to build up against her steady charm... and she'd done it without even trying.

She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood. "My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut." "When one wants, one can," Poppy translated. "Exactement." Broussard carefully removed the dishes from the hot water. Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons. Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert. "Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate. "I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?" "I think it's what angels must eat in heaven," Poppy said, digging into the pudding.

I blurt out my story, how I had hired Nicola to be the maîtress d'hôtel at our restaurant, Grappa, when I was seven months pregnant. How I suspected Jake and Nicola had begun having an affair when Chloe was just hours old; and how one night, when Chloe woke up and Jake still wasn't home at two-thirty in the morning, I bundled her up and strapped her into the portable infant carrier, walked the three blocks to the restaurant, and snuck in the side door. The door was locked, but the alarm wasn't on, the first odd thing, because Jake always locks up and sets the alarm before leaving the restaurant. Chloe had fallen back to sleep in her infant seat on the way over, so I carefully nestled the carrier into one of the leather banquettes. I crept through the dining room and into the darkened kitchen, where I could see the office at the far end was aglow with candlelight. As I moved closer I could hear music. "Nessun dorma," from Turandot, Jake's favorite. How fitting. On the marble pastry station I found an open bottle of wine and two empty glasses. It was, to add insult to what was about to be serious injury, a 1999 Tenuta dell'Ornellaia Masseto Toscano- the most expensive wine in our cellar. Three hundred and eighty dollar foreplay. I picked up the bottle and followed the trail of clothes to the office. Jake's checkered chef's pants and tunic, Nicola's slinky black dress, which I hated her for being able to wear, and a Victoria's Secret lacy, black bra. They were on the leather couch, Nicola on top, her wild, black hair spilling over Jake's chest, humping away like wild dogs. Carried away by their passion, they were oblivious to my approach. I drained the last of the wine from the bottle and hurled it over their backsides where it smashed against the wall, announcing my arrival. Before Jake could completely extricate himself, I jumped on Nicola's back and grabbed hold of her hair and pulled with all the strength of my hot-blooded Mediterranean ancestors. Nicola screamed, and clawed the air, her flailing hands accidentally swiping Jake squarely on the chin. He squirmed out from under her and tried to tackle me, but I'm not a small woman. Armed with my humiliation and anger, I was a force in motion. In desperation, Jake butted his head into the middle of my back, wrapped his hands around my waist, and pulled with all his might. He succeeded, pulling so hard that Nicola's hair, which I had resolutely refused to yield, came away in great clumps in my hands. Nicola's screams turned to pathetic whimpers as she reached to cover her burning scalp. She then curled herself into a fetal position, naked and bleeding, and began to keen.

The second course would feature six butter statues, one of which was an elephant, and another Hercules fighting the legendary monster Cerebus. A monstrous pastry stag was the centerpiece of that course, with red wine gelatin bleeding from where an arrow had pierced its side. The final course included six monstrous statues made of pastry: Helen of Troy; a nude Venus; a camel with a king upon its back; a unicorn with its horn in the mouth of a serpent; Hercules holding open the mouth of a lion; and Poseidon and his mighty trident. There were 361 bowls and plates of candied fruits: coconuts, apricots, grapes, pears, and melons, as well as plates of almonds, pistachios, pine nuts, and a variety of cheeses.

What Thomas McGuire did not know, as he stood cultivating his jumped conclusions, was that Estelle Delmonico had sweated nothing but a highly potent mixture of pure sugar and water ever since she was a day old. Unlike the musk of normal feminine perspiration, her glands exuded no smell- but the taste! Her late husband, Luigi, himself anything but ordinary, had caught on immediately to the magic of those sugary drops. Sweet Estelle was the greatest muse an ambitious pastry chef from Naples could ever wish for, and theirs was a match made in plum-sugared heaven.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.

I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.

Your Majesty, the next course will be cold dishes. An insalata of fennel and one of thistles with salt and pepper; fresh split almonds; muscatel pears; stuffed dates; pear and pistachio pastries; a prune and visciola cherry tourte; wine-soaked cherries in sugar; and finally, ricotta and almond fritters.

I clicked the obituary, my heart pounding. " 'Alice Roussard passed away on February 8, 2008. She was 87,' " I read. Caterina tapped her fingers against the desk. "Bingo." " 'Alice is survived by her husband Benjamin and three daughters,' " I continued. " 'Lisette Greenfeld of Kansas City, KS; Vi Lipniki of Poughkeepsie, NY; and Rosaline Warner of Saint Louis, MO.' " "Ha! No wonder you were having trouble getting anywhere with Roussard. Benjamin had three daughters, all of whom changed their names." "Well, now we've got them." "Saint Louis is within driving distance, Etta. If we found a number or e-mail for Rosaline..." "It's certainly worth a try," I said, clicking to a new browser window. I typed in Rosaline Warner's name and hit Enter. "Would you look at that," Cat said when we reviewed the results. I couldn't help but chuckle as well. Link after link featured Rosaline Warner, the James Beard Award-winning pastry chef and proprietress of the Feisty Baguette. "Genetics," I said. "They'll getcha every time.

Next stop: the cake. The couple had ordered theirs through one of Alfie's hotel pastry chefs, and it was three tiers of buttercream-frosted flowers that cascaded down all sides. One thing Cedric taught his planners was to consider where a wedding would take place and what was most appropriate for that setting---especially when it came to the cake. For example, if the couple wanted their wedding cake displayed at an outsider reception, they were limited to the type of frosting since many varieties melted in warm temperatures. Obviously, ice cream cakes were almost always out of the question, not only because they melted but also because they should only appear at toddler's parties, as Cedric was quick to say. Meanwhile fondant, while gorgeous, wasn't always the tastiest but could withstand a nuclear attack. We gave Camila and Alfie the gentler version of this spiel, but they insisted on savory buttercream regardless---and agreed to leave the cake inside on the big day. I had doubts about how much the bride actually loved cake anyway, given that she looked as if she maybe one piece of lettuce a day. But, "A wedding without a cake isn't really a wedding"---another one of Cedric's truisms, this one inspired by the Candy Bar Craze of 2009 and the Great Doughnuts of 2013.

She reached under the counter and grabbed a clear bowl. “Behind you, in the pantry with the green and purple door—yeah, that one. Can you grab the powdered sugar?” He opened the door and looked over his shoulder. “So does this make me a pastry chef too?” “It makes you a helper monkey.” He laughed. “Nice.” She dumped in milk and the powdered sugar and hit the glass bowl with her beater. “So that’s how you make Cool Whip?” She clenched the side of the bowl. “You’re so close to getting kicked out of my kitchen.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

Full disclosure, my sister owns the coffee shop and is the pastry chef, so I’m biased. But she truly is talented. My great, great grandfather founded Quincy.

Brynne had worked at my bakery for three years. She was an incredibly talented pastry chef as well as a wonderful friend.

If a person prevents someone from going to the grocery store to buy the ingredients for a pie, the net result is the same should a pastry chef drop dead midway through making a pie: There is no pie. Viewed under this light, there is no distinction between crustum prohibeo and crustum interruptus.

In the States, the best ones I've ever eaten were at Bedford Street Bakery, in Brooklyn." "I heard the pastry chef at Qui raving about that place. The woman who runs it is Kiwi, right?" "Yeah. She bakes these beautiful seasonal pastries. I was there around this time four years ago, and there was one with apricots, crème pâtissière, and toasted almonds, and it was just gorgeous." Her shoulders dropped, and her mouth went slack remembering the pleasure. I pressed myself back into the hard bench to hold off the wave of horniness that crashed over me. Jesus, Kieran, get a grip. "That was a quality Homer Simpson drooling noise," I said. Jokes were safe. Jokes meant I wasn't turned on.

equanimity. We knew it would only be a temporary solution.” André was ambitious and very capable; he had even written a book entitled Swiss Confectionery: An Illustrated Manual for Progressive Pastry Chefs. Elsbeth helped him with the pictures for

with a Tea Room in Chardonne, in the French part of Switzerland. Our son Marcel was now a pastry chef himself and with his American wife Connie had worked for several years at Sprüngli on Paradeplatz in Zurich and at Monjonnier in Lausanne. In

As though frustrated by so much rustic simplicity, though, one of the chefs had provided a charming hors d’oeuvre—a nest, cunningly built from strips of pastry, ornamented with real sprigs of flowering apple, on the edge of which perched two nightingales, skinned and roasted, stuffed with apple and cinnamon, then redressed in their feathers. And in the nest was the entire family of baby birds, tiny stubs of outstretched wings brown and crispy, tender bare skins glazed with honey, blackened mouths agape to show the merest hint of the almond-paste stuffing within.

A chef wields dozens of tools, from spatulas to potato scrubbing gloves. Every once in a while, he’ll need the pastry brush, but every day he’ll use a chef’s knife, a frying pan, salt, and a stove. Like a chef, a motivation hacker has a core set of tools. I’ll introduce these in Chapters 3 and 4: success spirals, precommitment, and burnt ships. Sometimes you can reach into your motivation pantry (Chapter 12) and pull out some timeboxing, but it’s often best not to get too fancy. And just as the chef who dogmatically used his chef’s knife for everything would cook a terrible pancake, so would a motivation hacker fail to quit an internet addiction using only precommitment. No single technique can solve every problem. This book will recommend several approaches to increasing motivation. Use more than one at a time.

CRUMB CAKE During my tenure as pastry chef at four-star Restaurant Daniel, I had a group of very special interns every Saturday, who were lovingly referred to as “Johnny’s Angels.” One of the angels was Martha Magliula, who is an avid home baker extraordinaire. Every Saturday she would bring two coffee cakes—one for the team and one just for me. I had to ration it to get me through until the next Saturday. When I decided to do a cookbook focused on home bakers, I knew I just had to feature her incredible coffee cake, which doesn’t skimp on the crumble topping. MAKES ONE 9 × 13-INCH CAKE; SERVES 12 TO 16

The front desk man is a spy for a famous French chef, hoping to stealing the pastry recipes of the shop down the street. And the lovely shop girl who just delivered a box of-- what is most certainly-- pastries is his secret accomplice. The note she passed him while blushing has a recipe for the perfect croissant.

The name on her shop certainly wasn’t going to be Mrs. Betts, because Russell was a jerk. Definitely not superhero material. Hell, he wasn’t even qualified to be a sidekick. She should have known. A man without a sweet tooth was not to be trusted. She snorted softly. He’d be so sorry he’d cheated on her when she ruled the confectionary world. Right now, however, she was a server and part-time pastry chef at Rastinelli’s Trattoria. Actually, she’d filled in for the pastry chef only once, but it was a start.

Darren McGrady Darren McGrady was personal chef to Princess Diana until her tragic accident. He is now a private chef in Dallas, Texas, and a board member of the Pink Ribbons Crusade: A Date with Diana. His cookbook, titled Eating Royally: Recipes and Remembrances from a Palace Kitchen, will be released in August 2007 by Rutledge Hill Press. His website is located at theroyalchef. I knew Princess Diana for fifteen years, but it was those last four years after I became a part of her everyday life that I really got to know her. For me, one of the benefits of being a Buckingham Palace chef was the chance to speak to “Lady Di.” I had seen her in the newspapers; who hadn’t? She was beautiful. The whole world was in love with her and fascinated by this “breath of fresh air” member of the Royal Family. The first time I met her, I just stood and stared. As she chatted away with the pastry chef in the Balmoral kitchen, I thought she was even more beautiful in real life than her pictures in the daily news. Over the years, I’ve read account after account of how the Princess could light up a room, how people would become mesmerized by her natural beauty, her charm, and her poise. I couldn’t agree more. In time, I became a friendly face to the Princess and was someone she would seek out when she headed to the kitchens. At the beginning, she would pop in “just for a glass of orange juice.” Slowly, her visits became more frequent and lasted longer. We would talk about the theater, hunting, or television; she loved Phantom of the Opera and played the CD in her car. After she and Prince Charles separated, I became her private chef at Kensington Palace, and our relationship deepened as her trust in me grew. It was one of the Princess’s key traits; if she trusted you, then you were privy to everything on her mind. If she had been watching Brookside--a UK television soap opera--then we chatted about that. If the Duchess of York had just called her with some gossip about “the family,” she wanted to share that, too. “You’ll never believe what Fergie has just told me,” she would announce, bursting into the kitchen with excitement. She loved to tell jokes, even crude ones, and would laugh at the shock on my face--not so much because of the joke, but because it was the Princess telling it. Her laughter was infectious.

(rule: you use it, you clean it).

BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)

Kitchens have a funny way of forcing people, as different as they may be, to get along.

I was reminded of what my father had always said about disasters and wars: Despite their horror, they bring out the best in people.

Deep, fluting emotions were a form of weakness. She'd seen the softening in her work over the years, she'd started making the lazy, homey treats like apple crumble, chocolate muffins, butterscotch pudding, and lemon bars. They were fast and cheap and they pleased her children. But she'd trained at one of the best pastry programs in the country. Her teachers were French. She'd learned the classical method of making fondant, of making real buttercream with its spun-candy base and beating the precise fraction off egg into the pate a choux. She knew how to blow sugar into glassine nests and birds and fountains, how to construct seven-tiered wedding cakes draped with sugar curtains copied from the tapestries at Versailles. When the other students interned at the Four Seasons, the French Laundry, and Dean & Deluca, Avis had apprenticed with a botanical illustrator in the department of horticulture at Cornell, learning to steady her hand and eye, to work with the tip of the brush, to dissect and replicate in tinted royal icing and multihued glazes the tiniest pieces of stamen, pistil, and rhizome. She studied Audubon and Redoute. At the end of her apprenticeship, her mentor, who pronounced the work "extraordinary and heartbreaking," arranged an exhibition of Avis's pastries at the school. "Remembering the Lost Country" was a series of cakes decorated in perfectly rendered sugar olive branches, cross sections of figs, and frosting replicas of lemon leaves. Her mother attended and pronounced the effect 'amusant.

Avis named her business Paradise Pastry because she imagined cathedrals. She thought about the stonemasons, glassblowers, sculptors- who gave lifetimes to the creation of beauty. Every sugar crust she rolled, every simple 'tarte Tatin' was a bit of a church. She consecrated herself to it: later, it became her tribute to her daughter and the unknown into which she'd disappeared. She had her cathedral to enter, to console her. Her friend Jean-Francoise, chef at La Petit Choux, said that her pastries would be transcendent, if only she wasn't American.

It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream, bound together with luscious, glistening strands of caramel and chocolate into a conical, colorful Christmas-tree shape that rose proudly high over the heads of the delighted newlyweds. 'Chef de Patisserie' Pettibone had covered his 'piece montee' with a lustrous white-chocolate marzipan roses and dusted ever so lightly in twenty-four-karat gold.

The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple. The walls are covered in white tiles, and almost everything is made of stainless steel. There are quite a few Chinese chefs in the kitchen, busy at work. They don't look rushed at all, carefully executing their tasks. One chef is releasing praline balls from their molds and then dipping them in a bowl of melted chocolate. It looks like a silken soup, and my mouth waters. He drops each ball in with a large fork and slowly stirs it around. When it comes up again, it has the satin sheen of the warm chocolate. He rolls it, the fork providing a cradle against a marble bench top until it is cool. The fork leaves no crease or mark on the finished product, a perfect sphere. There is such slow art to it; I feel hypnotized.

How cool is it to realize you can be more than one thing in life? Go nuts - be a dog walker, CEO, author, yoga instructor, pastry chef, musician, ninja, astrologer, comedian, sommelier, artist, poet, photographer, tarot card reader, tour guide, film critic and a talk show host. Pick up a new storyline whenever you feel the itch and pursue more side quests. Life's too vast to confine yourself to one narrative.

Most people found Tosi’s dishes to be charming and clever. I thought they were among the most subversive creations in the history of American dining. Tosi grew up in a suburban household in Virginia, feeding her limitless energy with horrendous amounts of Dairy Queen and junk food. While so many pastry chefs devote themselves to mastering the European standards, Tosi did not shun what had shaped her. It helped her stand out. She developed her fluency in Americana into a cheery rebellion at Milk Bar, which started out as a bakery in the back room of Ssäm Bar selling confections like birthday cake truffles and “Compost Cookies.” There were no canelés, macarons, or mille-feuilles on the premises. The point of Milk Bar was to challenge the notion that a great pastry chef had to be a French-trained dude. People caught onto Tosi’s brilliance quickly.

I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.

I have a friend who makes some of the best desserts you’ve ever tasted. He works in a restaurant. He used to be in the Army, but now he’s a pastry chef.” Ash’s eyes lit up. “Cool. He can kill people and bake cookies.

I was proud of Lucian. That much was certain. He'd come through today in a big way, creating not only two towers of croquembouche, swathed in glittering strands of angel-fine spun sugar, but also luscious ice creams paired with delicate butter cookies and mangoes to look like blooming lilies.

SOME PASTRY TERMS Chef de pâtissier: pastry chef Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts Pâtisserie(s): pastry/pastries Brioche(s): a soft, rich bread with a high egg and butter content Pain aux raisins: a flaky pastry filled with raisins and custard Chaussons aux pommes: French apple turnovers Pâte à choux: a light, buttery puff pastry dough Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate) Tarte au citron: lemon tart Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs Pâte feuilletée: a light, flaky puff pastry Vanilla crème pâtissière: vanilla pastry cream Hazelnut crème chiboust: a pastry cream lightened with Italian meringue Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.

Alice had been hired as our pastry chef. She baked her pies in the morning, or off site, and brought them in as needed. They were beautiful, and let's be honest, the world needed some of her magic pies. Pecan, peach, strawberry rhubarb, lemon chiffon, chess, chocolate pudding... the list went on. She even made a root beer pie.

To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.

Why couldn’t Captain Smith and his officers see the difference? Certainly they knew the importance of wireless in an emergency. The help summoned by the sinking liner Republic in 1909 proved that. But no one on the Titanic’s bridge seemed to appreciate the value of wireless as a constant, continuous navigational aid. Basically, they still thought of it as a novelty—something that lay outside the normal running of the ship. It was a mindset tellingly illustrated by the way the wireless operators were carried on the roster of the crew. Phillips and Bride were not listed with the Deck Department; they came under the Victualling Department—like stewards and pastry chefs.

Out marched a woman carrying a plate. I didn't see what was on the plate at first, because I knew this woman. She was short and dark-haired, with rosy cheeks and shiny gold Converses that sparkled beneath the ceiling lights. I'd seen her wearing those same gold Converses on TV. My brain short-circuited a little as she kept on marching toward our table, and I saw what she was holding on her plate. It was some sort of twisted pastry with cherries and chocolate sauce forming... hearts all over the plate. And just one dainty fork. Oh. Oh no. She set the plate on our table with a wide smile. "I hear it's a special day for you, and I wanted to bring you this babka beignet on the house. Happy anniversary!" Oh my god. I couldn't believe I had to lie to Chef Sadie Rosen.

We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie. Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.

Cannelés," Rosie said. Little cakes with a dark, caramelized exterior. They had the shininess of a perfectly glazed donut, and even though Rosie had never had one- you had to have a special pan to make them, a cannelé mold- she knew the inside was supposed to be like custard. "Exactement!" Chef Petit said proudly. "You have had before?" "No," Rosie said, at exactly the same time Bodie said, "Yeah, of course. With Dominique Ansel." Good gravy. Of course Bodie was running around eating cannelés with the man who invented the Cronut. His real life was her Instagram feed. "Please, try." He shook the basket at them. Rosie grabbed one eagerly- it was warm, but not hot. "Cannelés are from Bordeaux, not Paris, but I thought, why not try?" Rosie bit into hers and felt the slight crispness from the caramelized sugar on the exterior give way to a soft interior that was, yes, almost exactly like custard. She could taste vanilla- real vanilla, she had no doubt she'd seen flecks of vanilla beans- and the richness of eggs and milk, and oh, it was just so much better than she'd expected it to be. The contrast between inside and outside was unreal, like a magic trick- a pastry with a secret.

As Rosie expected, Chef Petit said they were starting with pâtisserie. Specifically, with classic French tarts, and today, with the tart shells. With the three most widely used different kinds of crust. Finally, something Rosie knew! Her hand shot in the air, and Rosie noticed that the only other person in the room with his hand in the air was Bodie Tal. But Chef Petit must have recognized her, too, because he called on her, not Bodie. And she felt like Hermione, rattling off the differences between pâté brisée, a standard, unsweetened dough for sweet or savory fillings; pâté sucrée, a sugared dough achieved by creaming the butter and sugar; and pâté sablée, a crumbly, delicate, almost cookielike dough, sometimes enriched with almond flour. Ten points to Rosie! She felt flush with triumph. Finally, she wasn't an idiot. "Excellent," Chef Petit said genially, and he began two expound further upon what Rosie said. "What a bloody showoff," Priya said, teasing. Rosie bumped her with her shoulder. Chef Petit wrote the ingredients for pâté brisée on the whiteboard, informing them that they'd be making all three doughs today, then setting them in the fridge to chill until tomorrow- all crust, no matter what you did with it, was improved by a good chilling. Tomorrow, they'd do quiche, and tarte au citron, and a fresh fruit tart with crème pâtissière, and they'd move on to puff pastry and tarte tatin, and Rosie could barely restrain the shout of joy that threatened to erupt from her chest. But she restrained it, and moved through the kitchen as sedately as possible, collecting her ingredients and measuring cups.

Vatia was no longer looking at me; she was rolling a round of dough around one of the hams, which had been scored, smeared with honey, and stuffed with figs. Her method was precise and the dough formed perfectly around the meat in a way I had never been able to achieve before. "I see what you mean about chilling the dough," I said, amazed. "This is what I wanted to show you." She directed my gaze toward a few strangely cut pieces of dough in front of her. "I don't understand." "Watch." She picked up the pieces and attached them to the pastry-wrapped ham, her thin fingers carefully sealing the pieces of dough to the ham by dipping them in water. In a few moments she sat back. "It's a pig!" I exclaimed, pleased with the ears and snout she had added to the ham. "I hoped you would like it," she said, her voice filling with pride. "I had the idea when you first told me what we were doing. I had a pig pictured in my mind and thought it might be pleasing to guests if I could re-create it." "Do you think they will bake without issue?" I asked, worried. "They should. Also, I thought I would brush them with egg so they are shiny when they come out of the oven." "Please do." I could not take my eyes off the little pig. It was brilliant and I wished I had thought of it.

She assembled wafers as thin as cigarette paper, crisped, crimped, creased in a thousand different ways; she played with flakes of chocolate, orange peel, candied fruit, arabesques of coulis and marrons glacés. The pastry boy watched her, clapping his hands together. "You're an artist! This is one artist!" he said, over and over. The chef viewed such extravagance differently" "Well, okay, because it's this evening, but making things look pretty isn't the point. We don't cook to make things look pretty, for Christ's sake." Camille smiled as she topped the crème anglaise with a red coulis. Alas, no, it wasn't enough just to make things pretty. Something she knew all too well.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

Hector would spend a week perfecting a sesame grapefruit mousse that Britt had described as the union of grainy and puckering, but then ditch the mousse and debut a flawless napoleon of crackling pastry layered with coconut and kaffir lime custard. He'd sprinkled it with a vivid emerald powder that sent Leo's mouth alight when he tasted it, a fragrant tartness that intensified the creamy custard and the buttered shards of crust. It turned out to be sugared lime leaf powder.

Have you noticed nothing odd about their relationship, Valentine?” “No, and it’s not appropriate for us to discuss it.” Monsieur Broussard regarded Mrs. Pennywhistle with keen interest. “I’m French,” he said. “I have no problem discussing it.” Mrs. Pennywhistle lowered her voice, mindful of the scullery maids who were washing pots in the adjoining room. “There is some doubt as to whether they’ve had conjugal relations yet.” “Now see here—” Jake began, outraged at this violation of his employer’s privacy. “Have some of this, mon ami,” Broussard said, shoving a pastry plate at him. As Jake sat and picked up a spoon, the chef gave Mrs. Pennywhistle an encouraging glance. “What gives you the impression that he has not yet, er . . . sampled the watercress?” “Watercress?” Jake repeated incredulously. “Cresson.” Broussard gave him a superior look. “A metaphor. And much nicer than the metaphors you English use for the same thing.” “I never use metaphors,” Jake muttered. “Bien sur, you have no imagination.” The chef turned back to the housekeeper. “Why is there doubt about the relations between Monsieur and Madame Rutledge?” “The sheets,” she said succinctly. Jake nearly choked on his pastry. “You have the housemaids spying on them?” he asked around a mouthful of custard and cream. “Not at all,” the housekeeper said defensively. “It’s only that we have vigilant maids who tell me everything. And even if they didn’t, one hardly needs great powers of observation to see that they do not behave like a married couple.” The chef looked deeply concerned. “You think there’s a problem with his carrot?” “Watercress, carrot—is everything food to you?” Jake demanded. The chef shrugged. “Oui.” “Well,” Jake said testily, “there is a string of Rutledge’s past mistresses who would undoubtedly testify there is nothing wrong with his carrot.” “Alors, he is a virile man . . . she is a beautiful woman . . . why are they not making salad together?

all Francophiles and chefs in the making. In this book you will

Well?” Chef Broussard asked as Jake Valentine entered the kitchen the next morning. Mrs. Pennywhistle and Chef Rupert, who were standing by the long table, looked at him expectantly. “I told you it was a bad idea,” Jake said, glaring at the three of them. Sitting on a tall stool, he grabbed a warm croissant from a platter of pastries, and shoved half of it into his mouth. “It didn’t work?” the housekeeper asked gingerly. Jake shook his head, swallowing the croissant and gesturing for a cup of tea. Mrs. Pennywhistle poured a cup, dropped in a lump of sugar, and gave it to him. “From what I could tell,” Jake growled, “Rutledge spent the night on the settee. I’ve never seen him in such a foul mood. He nearly took my head off when I brought him the managers’ reports.” “Oh, dear,” Mrs. Pennywhistle murmured. Broussard shook his head in disbelief. “What is the matter with you British?” “He’s not British, he was born in America,” Jake snapped. “Oh, yes,” Broussard said, recalling the indelicate fact. “Americans and romance. It’s like watching a bird try to fly with one wing.

Beauty, I am coming. I am on my way. I have not forgotten your fragile pastries. The ridges on your leavened bread. Half-eaten pomegranate in General Sahib's fridge. Cherries so big they redden Rubiya's hands, Irem's fingers. Kashmir, you are real. You are my half-chilled soup, minced cilantro, my zaman pilaf. Bittersweet chukunder. Rista. Aab gosht. Gurdé Kaporé. Kidney and testicle curry. Kaléji. Sheermal. Lavasa. Tsot. Maythi paratha. Kabuli chana. Nargissi kebab. Tamatar muli. You are a sudden red mirchi. You give me pleasure and pain, both at once. You are my dream, my desire. My North, my brain. My pounding headache.

Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.

Oh, you smell delicious! What've you been baking today?" "Roasted strawberries and rhubarb for a mascarpone ice cream. Lemon tart pastry, mint meringues, sun-dried tomato rolls, honey cake.

Pierre Hermé. Variously coined "The Picasso of Pastry," "The King of Modern Pâtisserie," "The Pastry Provocateur," and "The Magician with Tastes," he's the rock star of the French pastry world.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

The pastry came first. If cooks had their mother sauces, pastry chefs had their mother doughs, and pâte à choux was the grand dame among them. It was one of the first things she'd learned to make and still one of her favorites. There was magic in the way the dough went together, butter and flour and salt, cooked until the raw flavor of the flour disappeared, but not so much that it went dry and crumbly. Then four or five eggs got added one at a time until it transformed into a thick batter. It was traditional to beat it by hand, but Melody had learned long ago she got more consistent results with far less effort by using a stand mixer. Then she spooned the batter into a piping bag fitted with star tip and piped long, uniform lines of dough onto a parchment-lined baking sheet. As soon as those went into the oven, she began to concoct her flavors. A maple-and-vanilla crème that would be topped with a maple glaze and bacon bits. A lemon curd topped with toasted meringue, the filling for which was already prepared and jarred in her fridge from her lemon bar experiment earlier that week. A cardamom-scented custard paired with a brûléed sugar glaze.

Hénon, though dissipative systems were not his field (“sometimes astronomers are fearful of dissipative systems—they’re untidy”), thought he had an idea. Once again, he decided to throw out all reference to the physical origins of the system and concentrate only on the geometrical essence he wanted to explore. Where Lorenz and others had stuck to differential equations—flows, with continuous changes in space and time—he turned to difference equations, discrete in time. The key, he believed, was the repeated stretching and folding of phase space in the manner of a pastry chef who rolls the dough, folds it, rolls it out again, folds it, creating a structure that will eventually be a sheaf of thin layers.

That's the way God works-one small key opens a big door.

My God is a healing, miracle-working God. There is nothing impossible with my God.

Ginataang mais butter mochi is my newest addition. I came up with them this morning to fulfill a request for a gluten-free seasonal treat, and honestly, they might be my new favorite." I hadn't expected much when I threw together what ingredients I had to fulfill my friend Valerie Thompson's request, but the results blew me away. The dense, chewy texture paired with the unique flavor combination of corn and coconut was out of this world. I had my aunt, grandmother, and godmothers test my creation that morning at breakfast and all of them bestowed upon it the highest honor an Asian person can give a dessert: "It's not too sweet!