December 2010
6 posts
The science and imagination behind modern dessert →
Reminder to myself to read this.
Pastry is the closest that a human being can get to creating a new food. A savory chef will look at puff pastry not as a combination of ingredients but as an ingredient in itself. Pastry is infinitely exciting, because it’s less about showing the greatness of nature, and more about transmitting taste and flavor. Desserts are naturally denatured food.” He looked...
“If I were living in NYC in the ’50s, I’d be a modernist painter, in the ’60s I...”
– Richard Blakeley (via soupsoup)