![]() Beyond insights into the varied careers of contributors, readers will also find their recipes. Doing creative work is impossible without rest, and she advises readers to find something to help clear their mind. “Why not explore everything if you can?” Suzanne adds, stressing that not everything needs to be successful, rather what’s important is “going through that vulnerability of learning something new.” For chef and cookbook author Adrienne Cheatham, one of the hardest parts of working in restaurants has been the pressure-especially for women and minorities-to just “put your head down” and get through the hard times. “We’ve had a lot of different iterations of our career, none of which really were planned,” says Michelle. Sisters Suzanne and Michelle Rousseau, for example, share how their career evolved from running a café to publishing a book, Caribbean Potluck, and producing their own television series, Two Sisters and a Meal. All you need is big flavor (think malted milk powder or instant espresso) and liquid fats like oil or melted butter (as opposed to butter and sugar, which need to be creamed together with an electric mixer). Like its predecessor, Snacking Bakes is proof that making something delicious doesn’t require fancy gadgets, substantial kitchen space, or expensive ingredients. When Arefi saw how much her last book Snacking Cakes resonated with readers, she decided to come up with easy recipes that went beyond cake. I’ve turned to these recipes frequently to appease a sweet tooth emergency. This book is filled with simple recipes that can mostly be made with one bowl in an hour-that’s a “snacking bake,” according to food stylist, recipe developer, and author Yossy Arefi.
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