I’m a cook, not a baker. There are few professional chefs who are both. Cory Barrett, formerly of Cleveland’s Lola, was its pastry chef and then its chef de cuisine, very rare. Michel Richard is an anomaly in being both a world-class pastry chef and a dazzlingly ingenious savory cook, as his book Happy in the Kitchen shows (I highly recommend this book, by the way, and his restaurants). That savory cooks and pastry cooks are different creatures is also why writing the new best-selling Thomas Keller book, the Bouchon Bakery Cookbook—stunning in its recipes, photography, and design—was both so hard and so exciting for me, as I tried to understand the whys behind the craft of baking and pastries and write about them through executive chef Sebastien Rouxel. But it’s holiday-time, Christmastime, the season of baking! Read On »
Posts Tagged: christmas
Looking for a new christmas ornaments check out the Christkindlemarket in Chicago.
It’s been a long day of wrapping and cooking in preparation for Christmas, amazingly stress free because of my amazing wife and colleague Donna. Her photo above is something of a self-portrait of us on the Christmas tree. Mom and James made cookies and I made our annual Addison’s Brioche. Mom wants to use it to make sticky buns so we’ll fill some muffin pans with brown sugar, butter and pecans, top each with the brioche and refrigerate till tomorrow morning. It’s become a tradition. As has the reading of Twas the Night Before Christmas before bed. Traditions are powerful indeed. The day has also been occasion to think about how lucky I am, for Donna, for Donna’s work, for the health of my children, on this bountiful holiday. I miss my dad who was Read On »
Christmas, 1992, my mom’s beau, an avid cook with whom I shared many happy hours in the kitchen, gave me a KitchenAid standing mixer. It quickly became and remains my most relied upon countertop appliance. I use it for mixing all kinds of dough, whipping meringue, making big batches of pate a choux, and, when I joined forces with Brian Polcyn to write a book about sausages and other forms of food economy and preservation, to grind meat (via the grinder attachment) and to mix the meat afterward (more this later). It was one of the best and most useful gifts I’ve received ever. Christmas is a time when we indulge the people we love with gifts they wouldn’t be able to afford or to justify buying on their own. For those of you who Read On »