Years ago I had the luck to work with an American baker who had spent a lot of time in Austria. Mike was awfully generous with me, sharing a lot of recipes and techniques for "old world" goodies, stuff with lots of butter, lemon, nuts, chocolate, poppyseed...
Formulas. So important to any baker. So are parameters, a focus that has consumed me for a long time. In fact, over the past 12 years I have gone through as many different combinations of ingredients as I could. Along the way I have observed, photographed, written and...
Holzofenbrot -pain au four à bois. These are the two names of a bread that my sister brought home in a plastic bag during my last visit to Switzerland. It made me pause and ask myself; "where is bread baking going?" Reading the packaged labels for...
My sister Rachel is the epitome of a hard working mom; five perpetually hungry kids, a garden, orchard with trees to harvest, etc. etc. etc.. But whenever I visit her in Switzerland she always takes time to prepare delicious meals; spatzle with cheese and...
My sister grows fantastic zucchini blossoms. They make for a delicious addition to a sunny summer lunch. It's the simplest and most satisfying dish,filled with a garlicky-herbed cheese filling, steamed and served on a bed of just lightly stewed fresh...
