Summer

As summer approaches I’m starting to imagine the possibilities it brings. Hopefully I’ll learn something new every day. Whether it’s making ice cream or experimenting with things from our garden. No longer will I be pressured for time, everyday will be the weekend, until August seventeenth.

During the last few months I’ve been reading Workbook daily, operated by Michael Laiskonis. Michael Laiskonis is the Executive Pastry Chef at Le Bernadin. He daily experiments with new possibilities such as, trimoline or ice cream stabilizer. His work in Molecular Gastronomy has shown on Le Bernadin’s dessert menu.

Reading through his work majorly influenced me. I thought to myself, “Laiskonis’s ideas are superb, but are in reach of my cooking ability.” Now with five hundred plus pages of ideas, I plan on cooking frequently. Another influential book is Larousse Gastronomique, which is about recipes from all over the world. I look forward to posting this summer.