The Reason I Love to Bake

There is another reason for the priority of pastry: pastry chefs are the only ones in the kitchen who are alchemists by necessity. Where the rotisseur or the man with the sauté pan does his best work when he does least, it is in the nature of pastry-making that you begin with ingredients that don’t at all resemble what you end up with. It is de rigeur for the fish chef to say that he wants his fish to shine through, but the cake maker does not want his cake to taste anything like the flour that constitutes it. Baking is always making new.

–Adam Gopnik

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