The baking icon wanted every page of 'What’s for Dessert' to feel like a little celebration
Bon Appétit
I knew from the very beginning that I wanted the book to have that feel to it, because I wanted that nostalgia. I did a lot of thinking around the ideas of taste memory and food as comfort, and I wanted something to be really familiar and recognizable about a lot of the recipes. During the pandemic, food became even more of a sense of comfort. I did a lot of researching community cookbooks and midcentury recipes and things that were kind of classic and nostalgic and a little bit retro.
That’s also baking, right? Sometimes you’re not gonna make a three-layer cake and have all these beautiful decorations. You might just be making brownies and brownies don’t have a lot of aesthetic appeal, really.Lately, there seems to be much more of an expectation for chefs with public followings to have a lot of social media engagement and to be sharing their recipes, posting photos, creating content. It seems like you keep it on the simpler side, limiting what you share with your following.
When you say savory cooking, you’re talking not just quiches and pizza but going past baking and into cooking.
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