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Tribeca (8:44)
Tags:
Tribeca, Jeanne Hodesh, Washington Market Park, bake sale, community cookbook, street festival, Taste of Tribeca, Terroir Wine Bar, chefs, Francesa's Bakery, stone fruit, honey, Ronnybrook, Valley Shepherd, fresh cut flowers, Carroll Gardens, South Jersey, Hudson River, Socrates Sculpture Park, hard cider, Jimmy's No. 43, Breezy Hill Orchards, Natural Gourmet, edible flowers, sustainable seafood, fillet, Educated Eater, local ingredients, Purple Yam, Hiroko Shimbo,Download MP3 (Full Episode)
"I wanted to put [savory baking] back in fashion." [2:01]
"I know what it's like to put something on the table and get the wow factor." [2:03]
"I like giving more tips, I like getting more flavors." [2:04]
"Baking is like chemistry." [2:05]
"I want to make [baking] accessible." [2:05]
-- Eric Lanlard, Pastry Chef on A Taste of the Past
Make Baking Approachable (16:45)
Tags:
Eric Lanlard, Tarted Up, Cake Boy, food media, baking, desserts, cakes, celebrities, home desserts, recipes, The Beckhams, Elton John, approachable, pastry chef, accessible, ingredients, French, food sculpture, architect, pagoda, ice cream, Antonin Careme,Spice Up Your Baking (11:28)
Tags:
Queen of England, savory/sweet tarts, home baker, Baking mad with Eric, fashion, pot pies, quiches, savory pies, television, herbs, zest,Download MP3 (Full Episode)
"I write about architecture because I can't see myself doing anything else."
"The bottom line for me [with writing] is always clarity. I try to teach my students how to be clear. It sounds simple, but it's actually very difficult."
--architecture and design critic Alexandra Lange on Burning Down the House








