Truly fabulous desserts are very much like German in their construction. You put small words together to make bigger better words, such as:
For Fab Desserts It Helps to Know a Little German
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desserts
My 15 Minutes with Macaron Maestro Pierre Hermé
Suspense was the flavour on my tongue as I approached the London Hilton at Park Lane for a short interview with Pierre Hermé. I knew I would have to broach – and therefore answer to – the tongue-in-cheek blog post I'd composed in July as an open letter to the pastry...
Trio of chocolate pots de crème with matcha
Published in The Los Angeles Times – May 13, 2009 Pots de Crème takes its name from the petits pots in which the lightly set custard is baked and served. In my recipe the traditional French dessert is composed as a trio of three chocolates – white, milk, dark – each...
For chocolate, a matcha made in heaven
Published in The Los Angeles Times – May 13, 2009 At a glance, the cross-cultural dessert pairing of chocolate and matcha, the prized Japanese green tea powder, may not seem the sort of combination to elicit uncontrollable cravings. Among the many terms used to evoke...
