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Pear, Caramelized Genoa Bread, Chocolate Veil
Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an excellent teacher. He has 3 books and I got a hold of two of...
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Image may be NSFW.
Clik here to view.
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Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples
Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a background in dishes. Some people like that while others really cannot...
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