Jul 06, 2015 Last Updated 11:53 PM, Jul 1, 2015
 
 

Material Handling: Flowers, Herbs, and Leaves

In this issue we’d like to approach a very broad topic, namely the use of flowers, herbs and leaves in the pastry kitchen. The seed idea for this article was our reaction from sampling so many desserts with gratuitous use of these ingredients. Although we ‘eat with our eyes’, in the modern sense, ingredients without taste purpose should have a limited role on the plate.

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