There are SO many terrific ideas and questions you guys discussed in this episode. I used to work at Campanile in the pastry department with Nancy. There was one tiny window where we could look down on the lunch diners below. I remember the thrill of seeing someone being served a dessert I had made! Pastry kitchens are not often visible in open restaurants, but I think they should be. That feedback of seeing what you made being consumed is for me one of the most rewarding parts of being a cook.
Her new cookbook, The Cookie That Changed My Life
Hi there - so the intro promised that paying subscribers would get a copy of that very carrot cake recipe in their inboxes... did that happen?
Carrot cake is big in my world. I would love to know where I can find the carrot cake recipe with the roasted carrots?
Which of Nancy's Cookbooks are you referring to when you talk about perfecting recipes and the Basque cheesecake?
What a relief to hear that you don’t eat out of the “take out containers “. I’m not fancy, but I couldn’t do that.
Roasting the carrots sounds like the bomb !!
There are SO many terrific ideas and questions you guys discussed in this episode. I used to work at Campanile in the pastry department with Nancy. There was one tiny window where we could look down on the lunch diners below. I remember the thrill of seeing someone being served a dessert I had made! Pastry kitchens are not often visible in open restaurants, but I think they should be. That feedback of seeing what you made being consumed is for me one of the most rewarding parts of being a cook.