Sweet Revolution: New Yorker's Adam Gopnik on Modern Dessert
Sweet Revolution: New Yorker's Adam Gopnik on Modern Dessert
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Sweet Revolution: New Yorker's Adam Gopnik on Modern Dessert
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Post #1 - January 7th, 2011, 1:08 amThere are many on the board who admire the New Yorker's Adam Gopnik's food writing (or all of his writing), and there are even more who admire Catalan cuisine (think El Bulli or El Celler de Can Roca). In the January 3, 2011 issue of the New Yorker Adam Gopnik describes contemporary desserts and his attempts to recapture his mother's souffles. It is a beautiful, smart, witty article.
For the text, see Sweet Revolution.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #2 - January 7th, 2011, 10:02 amAgreed.
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Post #3 - January 8th, 2011, 2:37 amThis was excellent, thank you for posting.
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Post #4 - January 9th, 2011, 10:20 pm"Pastry is the closest that a human being can get to creating a new food."
That line made me wish I liked dessert more."Don't you ever underestimate the power of a female." Bootsy Collins
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