I’ve spent nearly a week in the Napa Valley working on the Bouchon Bakery Cookbook.  This will be the fifth book in a series led by Thomas Keller that began with The French Laundry Cookbook which is one of the best chef-restaurant cookbooks ever (do we need full dislosure here?). Forget the words I write—these books are truly fine and costly productions, and I think it’s important for people to know what goes into books of this magnitude, because so often people don’t know.  A team of people, from the many at Artisan, an imprint of Workman Publishing, who make beautiful books, to the commis at the restaurants who scale out the mise en place for the recipes for the chefs, and all those in between, including myself. In 1997, I flew out here to Read On »

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Candy trends are leaning towards healthier options with honey, nuts, seeds, and dried fruit.  Save our classic candy & leave room for them in your diet, via The Atlantic.

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Last week I asked what makes a great app?  Andrew Schloss, a cook, teacher and author of numerous books, offers his answer below. Andrew has created a truly innovative cooking app, called Cookulus.  His plans are to create a series of interactive recipes that can be used by Cookulus but for now, he and his collaborators have started smart and small, applying the Cookulus algorithm to the chocolate chip cookie. I recommend this app even if you don’t actually bake a cookie from it, just for the fascination of watching the recipe adjust itself as you slide your fingers along the bars (I bought it for $2.99, but he and his collaborator, Max Minkoff, reduced the price to a ridiculous $.99; they also offer a “lite” version for free to give you a better sense Read On »

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Does France or Switzerland have the best macarons?  The Laduree and Sprungli taste test, via The Atlantic

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I spent the first week of March in Manhattan digging into the work of writing The Bouchon Bakery Cookbook with Thomas Keller and executive chef Sebastien Rouxel, whom Keller calls “easily one of the 10 best pastry chefs in the country.” This project is especially exciting to me because I’ve spent my whole culinary career on the savory side and in hot kitchens and my knowledge of pastry is rudimentary. It’s very exciting to be able to explore a whole knew culinary world, and to do it with someone as knowledgeable as Sebastien and his team. Get ready for the opening of their stand alone bakery next month at Rockefeller Center—it’s frigging gorgeous, design of course by Tihany. In addition to the interviews and discussions with I had about the book with chefs Keller and Read On »

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