Join Pastry Chef Leslie on Sunday, May 7th at 2:00 pm for a baking class!
If you’ve had anything bread-based from Camilla Kitchen, you know the magic that is Pastry Chef Leslie’s baking. Now she wants to share that with all of you! This will be an intimate class held in the Gallery (4th floor) of M. Judson for ten people, where you’ll prepare your bread from start to almost finish. While you’ll bake your cake at home (and get all those good smells), you’ll still get to end the baking class with a tasting. What a lovely way to spend a Sunday!
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
ABOUT THE BOOK
In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.
ABOUT THE BREAD
Christina Tosi of US bakery Milk Bar will always be associated with freeze-dried sweetcorn. Her Milk Bar pie (also known as Crack Pie) made liberal use of it in powdered form, so it’s impossible not to reference her whenever I use it in a recipe. It really does add an inexplicable intensity to all manner of desserts. This cake is all about texture: crispy edges from the sugar, gooey centre from all the butter, and the gravelly crunch of polenta. It will taste intensely “corny” in all the best ways.