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Michael Laiksonis on Tiny Dots

Michael Laiskonis, pastry chef of Le Bernardin, recognizing that he himself is an offender, ponders whether or not he should be plating desserts with extra flourishes:
I find myself in a dilemma over tiny dots. And thin lines. And smears, bubbles, and dusts.
I've mentioned from time to time the importance of the essential, and the subtractive [...]

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