Truly fabulous desserts are very much like German in their construction. You put small words together to make bigger better words, such as:
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...
Perhaps the name with ingredients raises our excitement such that we are ready to pay high prices for appealing sweets. Regardless of price, I would love to see a Top 10 Desserts list from Dan.