Food, recipes, and tasty musings from a piecurious writer.
Thank you for the nice note. I used to read your column in the Guardian (I still use your recipe for winter squash soup). I've always liked your writing, and I'm happy to read you again via your blog!I didn't start my culinary careeer until my early thirties, after I attended CCA. In answer to your question, I did pastry production at Quince and Boulevard before I left the city.
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