Reacties

Your post has lifted the level of debate

Your post captures the issue perfectly!

Surprisingly well-written and informative for a free online article.

I have exactly what info I want. Check, please. Wait, it's free? Awesome!

YMMD with that answer! TX

Hi Ruhlman,Y’all don’t mind if’n I cull the recipes from your books and publish them under my name, do you?Thought so.If you had taken a moment of charitable thought about the pastry chefs you’ve met, you’d get that there’s a lot of truth in Shuna’s comment. I’ve yet to see a major cookbook OR one from a top of the line restaurant that credits the Pastry chefs. Too bad.But it’s because, ya know, they only do what the CHEF tells them to, right? Every sweet dish has already been invented, so, unless you’re Ferran Adria, you’re SOL in the credit dept.

Thanks for writing such an easy-to-understand article on this topic.

Que bonita homenagem ao caro Bartolomeu.E tantas “smiley faces” !!!!! E aqui está mais outra ... a minha!Não o conheço... mas sinto uma grande consideração e respeito pelos seus comentários.

Oh Mary, they look gorgeous! You did well. For the Chinese, we normally having this during festive season especially Chinese New Year. We believe it brings prosperity to our home.

Yours is a clever way of thinking about it.