I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite 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 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
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
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
Ive been a pastry chef for a long time, so I dont always have the best gauge on how people bake at… — Sohla El-Waylly 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
Those Frenchies may know their pastry, but you can't beat a bit of British cheese. — Rachel Khoo Copy Share Image
I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap… — James Corden Copy Share Image
“Bad bananas are like push-up bras--a promise of tenderness can deliver tasteless mush, and we're not supposed to complain.” — Kate Lebo 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
I was always passionate about pastry, and I pretty much sacrificed a big chunk of my life to it. I still do.… — Amaury Guichon 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
“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
“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is this… — Janet Clarkson Copy Share Image
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a… — Carla Hall Copy Share Image
“a dessert made out of a dozen matzohs, a gallon of cream and amaretto liqueur, and a tub of raspberries. What I… — Gary Shteyngart Copy Share Image
“Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death… — Kate Lebo 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
We've been putting Pastry into our own hands. It is very hard being a young entrepreneur, when people are constantly telling you… — Vanessa Simmons Copy Share Image
In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with… — Josh Gondelman Copy Share Image
You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy.… — Kathleen Flinn 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
If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you… — Edith Head 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
“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
“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
“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
“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
“The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana… — Brian O'Reilly 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
You don't have to do everything from scratch. Nobody wants to make puff pastry! — Ina Garten 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
