I adore the fact that creativity in pastry is not restricted by rules. — Amaury Guichon Copy Share Image
Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure. — William J. Clinton Copy Share Image
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program. — Christina Tosi Copy Share Image
Those Frenchies may know their pastry, but you can't beat a bit of British cheese. — Rachel Khoo Copy Share Image
Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry. — Sloane Crosley Copy Share Image
It often runs in families," she remarked: "just as a love for pastry does. — Lewis Carroll Copy Share Image
When you're in theater, you inevitably wind up working in restaurants. I made pastry. — Mark Kurlansky Copy Share Image
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from… — Yotam Ottolenghi Copy Share Image
Chocolate itself is extremely dry. It's about 99.9% dry. That's why you can keep it for a long time and it doesn't… — Amaury Guichon Copy Share Image
The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry. — Marie-Antoine Careme Copy Share Image
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned. — Rachel Khoo Copy Share Image
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so,… — Yotam Ottolenghi Copy Share Image
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike… — Claire Saffitz Copy Share Image
I am a futurist, projecting trends in science into the next decades and century, but ironically my two daughters - one is… — Michio Kaku Copy Share Image
A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of… — Chris Morocco Copy Share Image
“I'm an excellent pastry chef. My pie crust is better than my Zia Rosa's. Come on back to the kitchen. I'll make… — Shannon McKenna Copy Share Image
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook… — Christina Tosi Copy Share Image
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their… — Ron Ben-Israel Copy Share Image
Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious… — Chris Morocco Copy Share Image
“The difference between superlative pie and a wish for cake is crust. Understand that pie is a generous but self-centered substance. It… — Kate Lebo Copy Share Image
“Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too… — Kathleen Flinn Copy Share Image
Pastry is expanding so much. We have watches, glasses and we have the Capsule Collection, an edgy collection made out of fine… — Vanessa Simmons Copy Share Image
“One of the things I love most about Paris is the breakfast pastry also called viennoiserie. As you might have guessed, I… — Jenn McKinlay Copy Share Image
“Avis puts aside the 'Saint-Honore' and decides to embark on a new pastry. She's assembling ingredients when the phone rings in the… — Diana Abu-Jaber Copy Share Image
“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with… — Brian O'Reilly Copy Share Image
“The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple.… — Hannah Tunnicliffe Copy Share Image
“She took the box; it was too heavy to be muffins or croissants, and the cardboard bottom was so warm, she felt… — Francesca Serritella Copy Share Image
“This morning's pastry poses challenges. To assemble the tiny mosaic disks of chocolate flake and candied ginger, Avis must execute a number… — Diana Abu-Jaber Copy Share Image
“Avis named her business Paradise Pastry because she imagined cathedrals. She thought about the stonemasons, glassblowers, sculptors- who gave lifetimes to the… — Diana Abu-Jaber Copy Share Image
“Raimundo Silva entered, said good morning to no one in particular, and sat at a table behind the showcase where the usual… — José Saramago Copy Share Image
I do like a savoury bake, I love a Gregg's savoury pastry more than something with the word chocolat in it. — Rob Beckett Copy Share Image
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures. — Rick Stein Copy Share Image
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Copy Share Image
“We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the… — Amah Lambert Copy Share Image
I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite Copy Share Image
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way! — Christina Tosi Copy Share Image
