I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite Copy Share Image
The great thing about pastry is there are so many avenues - it's very hard to get bored doing this. — Adriano Zumbo 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
When you're in theater, you inevitably wind up working in restaurants. I made pastry. — Mark Kurlansky 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
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
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 took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program. — Christina Tosi 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
“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
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
I adore the fact that creativity in pastry is not restricted by rules. — Amaury Guichon 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
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
Scales aren't just for all the would-be pastry wizards out there, either. They're a necessary tool for any serious cook as well,… — Sohla El-Waylly 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
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry… — Adriano Zumbo Copy Share Image
“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by… — Janet Clarkson 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
Those Frenchies may know their pastry, but you can't beat a bit of British cheese. — Rachel Khoo Copy Share Image
“Benton had a strong interest in helping to ensure that Warren's home life wasn't greatly disturbed: his wife was Cornish, and that… — P.D. James 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
