Everything Else

At the tender age of 18, my baking obsession began with the arrival of a cookbook called The Sweet Life: Desserts from Chanterelle.  The recipes come from Kate Zuckerman, who was the head pastry chef at the much beloved and now defunct restaurant, Chanterelle in New York City.  My mother found the book and bought it for herself.  She eventually had to buy a second copy.  I had taken and devoured the first.

Zuckerman taught me about chocolate, butter, eggs, vanilla beans, cardamom and pears.  She has shaped the way I approach food.  I treat the book like a bible, albeit one that is beat up and filled with notes.  But it is my best friend.  I bring it with me whenever I travel.  I’m petrified of one day losing it and forgetting her recipe for pâte sucrée.


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