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Pastry Chef

NEWS
February 9, 2013 | By Noelle Carter
In our latest Master Class, Thomas Keller celebrates a simple yet elegant custard tart : "So often when people plan Valentine's Day dinners, they want to finish with a big, elaborate dessert. I prefer to go in a different direction. To me, nothing expresses love better than a simple dish that is taken to a new level because you've taken extra care in its making. "A perfect example is the very simple custard tart called Pomme d'Amour that is made by Knead Patisserie in San Francisco.
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NEWS
October 4, 2012 | By Hector Tobar
Earlier this week, The Times reported on the death of Michael Henry Heim, 69, one of the leading figures of the small, unseen and largely unknown circle of men and women who translate the world's literature into English. Heim, a UCLA scholar, spoke six language fluently and could read six more, and he translated works by authors such as Gunter Grass, Bertolt Brecht, Milan Kundera, Thomas Mann and Anton Chekhov into English. But what the world didn't know until his death is that Heim had privately funded   dozens more works by other translators.
ENTERTAINMENT
December 3, 2012 | By Rene Lynch
"The Next Iron Chef" proves that winning just might be the riskiest thing a chef can do. Chef Elizabeth Falkner -- who came thisclose to nearly becoming an Iron Chef in Season 4, found herself heading out the door this week, undone in part by a supposed "advantage" she had earned from winning an earlier round of the competition. But so often in this high-stakes competition, "advantage" is just another way of saying "opportunity to lose it all. " And that's exactly what happened in a near-mirror image of the Season 4 upset -- down to the bleach-blond spiky hair-do -- that also came during the auction challenge.
OPINION
September 19, 2012 | By Betty Hallock
Le Fooding , the upstart French culinary group, kicked off its annual New York food fest today in Brooklyn, dubbed Le Fooding Brooklyn Fling . In its fourth year, the U.S. foray of the Paris -based publisher of restaurant guides and arbiter of culinary culture has been a success among the food-obsessed. So much so that Le Fooding this year opened New York offices. And now Le Fooding says it's heading west.  Anna Polonsky, who heads Le Fooding's France-U.S. partnerships, says Le Fooding will stage its good-time gastro-fest in Los Angeles in the spring.
FOOD
August 2, 2006 | Betty Hallock;
THERE'S dessert, and then there's dessert.... And then there's more dessert. Not satisfied to send out just one showstopper at the end of a meal, L.A. pastry chefs are parading course after course of dessert. And we're not talking about just a few extra mignardises. They've solved the pressing after-dinner conundrum in which you have to make a heartbreaking decision on just one dessert when there are so many tantalizing choices.
NEWS
August 18, 2012
Everything Nancy Silverton touches seems to turn to gold. After working for years as pastry chef for Wolfgang Puck's Spago, she and then-husband Mark Peel opened Campanile in 1989, and it quickly became one of Southern California's most important restaurants. Pursuing her passion for bread, she started La Brea Bakery the same year, and it quickly became the benchmark for fine sourdough before she sold it in 2001. In 2006, she joined partners Mario Batali and Joseph Bastianich in opening the Mozza Restaurant Group , owner of the overwhelmingly popular Osteria Mozza, Pizzeria Mozza and Mozza2Go.
NEWS
September 5, 2012 | By S. Irene Virbila
Scientist Mark Bernstein , the creator of the fantastically useful software program Tinderbox , alerted me to the fact that the public lecture series Science and Cooking , “a collaboration between eminent Harvard researchers and world-class chefs," resumes at Harvard this month. Returning lecturers include Ferran Adriá ( El Bulli Foundation ), David Chang ( Momofuku ), José Andrés ( Minibar and Jaleo in Washington ), and Wylie Dufresne ( WD-50 )
FOOD
April 27, 2013 | By Betty Hallock, Los Angeles Times
There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs. Govind Armstrong shows his Georgia Low Country roots at Willie Jane in Venice, where diners have been known to dunk the buttermilk biscuits into the broth of Prince Edward Island mussels with tasso ham and preserved lemon butter.
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