I’m not saying I’m writing a book, but I’m not NOT saying I’m writing a book, which is actually a change in my stance toward book writing. Scores of readers have asked me to write a cookbook over the years, and my answer is always the same: nobody wants cookbooks. Publishers especially don’t want cookbooks, because they never make any money on them. Not unless the cookbook’s author has a big TV show, a well-known food column, a cooking school, or a chain of restaurants, and even then the books by those people don’t generate much revenue. There are one or two exceptions to this rule, Dorie Greenspan for example, but most of the time cookbooks function as promotional items, loss leaders written and sold with the goal of promoting brands whose money-making centers lie elsewhere.READ ON
Oak Park, Illinois is a regular destination for the Pastry clan, especially around the holidays. While there we never pass up an opportunity to stop at The Book Table, one of the handful of independent bookstores still left in the Chicago area. All of us love browsing the crowded stacks, and how often do you get the chance to actually handle a book before you buy it these days? I sure miss that in the age of Amazon, particularly when it comes cookbooks. I also miss discovering a gem versus being served it via algorithm. On which note, I practically fell over when I saw this: the reissued (and retitled) edition of Lenôtre’s Desserts and Pastries, first published in 1977.READ ON
It seems like every holiday season we have some sort of tech issue. I’m not sure if it’s related to heavy use or just gremlins. Either way, thanks to the concerned readers out there who alerted me to the issue. Be assured that our intrepid tech Wonder Woman is on the case. Be further assured that even though circumstances haven’t allowed for posting, I have no plans to let the site go down. I use it as a baking reference book myself, so I keep all my various bills paid. Any down time is purely accidental.READ ON
The Pastry family continues to get the job done here in St. Louis. We’re all weary from a longer-than-expected stay, and we have a couple of weeks yet to go, but the hard work is paying off handsomely for the sick one among us, and that’s obviously the main thing. We couldn’t be more appreciative of the city we’re temporarily calling home. I can honestly say: I love this town.
The architecture alone could keep a history nerd like me busy for weeks. Walking the different neighborhoods, I realize how much my city of origin, Chicago, lost in terms of its history when it burned down in 1871. Mrs. O’Leary’s cow deprived us of any of the Colonial-style structures the city may have once had. But you can find block upon block of French Colonial townhouses and storefronts in St. Louis’ Soulard neighborhood:READ ON
If you said there’s isn’t one! then you’re one of those extreme chocolate snobs of the kind I’m married to, and right now you’re recoiling before this photo like a vampire before a sunrise. It burns! It burns! But that’s a nice question, reader Walter! Let’s get to it.
The main difference between a high quality white chocolate and a lower quality white chocolate is the percentage of cocoa butter the chocolate contains. Of course other factors play into it: the care with which it’s formulated and processed and so on. However if I had to boil it down to any one thing, cocoa butter would be it. Cocoa butter what makes the difference between a silky chocolate and waxy chocolate. Lower quality chocolates have some cocoa butter — chocolates without at least a little can’t legally be labeled “chocolate” in the US — however they can contain other types of fats, like palm oil.READ ON
Reader Robert wants to know what the practical difference is between bright and shiny metal baking pans and dark-colored nonstick versions (other than the fact that one is nonstick of course). The main difference, Robert, is that dark colors absorb more heat. That’s as true of pans as it is of clothes, even in the lightless environment of an oven. It’s why a tent of shiny aluminum foil does such a great job of preventing excess browning in a hot oven. It reflects heat energy.
A dark pan does the reverse and that’s not usually a good thing. Dark pans can not only create excess browning on edges, they can contribute to the premature hardening of surface crusts, and that can hold in rising or crust expansion. This is not to say that nonstick can’t be a good thing, however tart and pie crusts are very buttery to begin with. As a result they tend not to have a problem releasing from pans, so in that case the nonstick surface is really unnecessary. Properly prepared, just about any pan can be made to perform like a non-stick pan, so my feeling is that in general you should prefer the lighter finishes. They’re more versatile, cheaper and you never have to worry about the coating wearing off. Thanks for the excellent question. Robert!READ ON
Bostock has two major things going for it. First, it’s head-slappingly easy. Second, it can be riffed upon endlessly. All you really need is the frangipane and the brioche. And while you can go full-bore and make your own brioche, but store-bought makes an already easy pastry even easier. I confess really like to use brioche hamburger bun tops. The round shape makes for a good presentation, plus bun tops are nice and thick, which is what this preparation needs.
Component-wise you can really go crazy. You can spike your syrup with spirits or extracts, or infuse it with citrus, vanilla, herbs, rose petals, whatever your little heart desires. You can swap out the jam for some other spread: preserves of any kind, Nutella, apple or pumpkin butter. Lastly, you can sprinkle on a little of just about anything with the almonds: bits of fruit, berries, maybe some edible flowers. And who’s stopping you from dusting on a bit of spice with that powdered sugar? Nobody, that’s who.READ ON
The word sounds like a breed of beef cattle, but it’s actually a delightful little piece of DIY pastry just right for a minimalist kitchen of the kind we’re currently occupying. Pronounce the word “BO-stuck”, but you can also call it brioche aux amandes if that sounds more appetizing.
I think it does.READ ON
This photo is actually a joke, because as anyone who’s had any experience with pierogi knows, no one eats just two of these things. My first experience with pierogi left me nearly comatose. One of my high school girlfriends was Polish, and when she decided she liked me enough to introduce me to her mother, she brought me over on pierogi day. Four hours and God knows how many pierogi later I was lying face down on their couch, my entire circulatory system clogged with mashed potatoes. I’ve never eaten the like since, though I have to say that these are very, very close.READ ON
St. Louis (where the Pastry family is temporarily residing) is not a town that’s known for Poles. Yet have a look at this end cap freezer at Global Market in the St. Louis suburb of Kirkwood. This place carries groceries from probably 30 nations, yet they make room for this 10-foot long behemoth stuffed with a dozen or more flavors of frozen pierogi. I’ve been around the grocery game long enough to know that you don’t devote this kind of prize real estate to products that don’t sell. Pierogi clearly move in Missouri!
It’s quite nice to see.READ ON